The natural rosé colour of this sparkling wine is achieved by a short maceration in the press of the Pinot Noir grapes (8 hours). The brief contact of the must with the grape skins gives colour, structure and aromatic complexity to the wine. The grapes come from Guyot-trained vineyards facing north and sitting on clay-limestone soils.
Type: Metodo Classico rosé sparkling wine (minimum ageing on the lees: 24 months).
Grape: Pinot Noir (100%).
Alcohol: 12,5% vol.
Vinification: the grapes are hand-harvested in 18 kg plastic boxes in the first decade of August, quickly brought to the winery and gently pressed. The delicate rosé colour is achieved by a short maceration in the press. Only 45% of the must is used for this sparkling wine. The must ferments in stainless-steel vats at a temperature never exceeding 16 °C. In spring the wine is bottled with the liqueur de tirage to start the secondary fermentation. The bottles are sealed with a crown cap and stocked in a cellar at controlled temperature (14 °C). Once the secondary fermentation has ended, the wine ages on the lees for a minimum of 24 months. Finally, the bottle is disgorged, refilled with the liqueur d’expédition and sealed with a mushroom cork.
Tasting notes
Sight: delicate rose petal colour. Fine and persistent bubbles.
Nose: elegant floral and fruity nose, with marked notes of sour black cherry and Marasca cherry.
Palate: fresh, sapid and mineral palate.
Service temperature: 6-8 °C.
Suggested pairings: excellent as a pre-meal drink, it pairs well with a wide range of dishes. Great on fish and shellfish, it can also be paired with light meat dishes.
Contains sulphites.
Technical data sheet
(2005 Cruasé Extra Brut – Metodo Classico sparkling wine)