Rosae Saignée
A drop of perfume,
soft peach skin,
delicate rose petal colour.
This product is the result of an experiment to concentrate Valpolicella and at the same time being able to create a product of great balance and flavour.
The aroma resembles the skin of peaches.
The thing that amazes most is without a doubt its lasting finish which is unusual for a rose. Its name comes from the classical Latin charm of the rose and the method by which the color is extracted Methode saignée.
We recommend you drink it on a hot summer day, poolside with a chorus of cicadas in the background.
Camilla Rossi Chauvenet
We recommend you drink it...
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chorus of cicdas |
sushi & avocado |
panama |
Title: |
Rosato IGT |
First year of production: |
2006 |
Grapes: |
Corvina (65%), Corvinone (30%), Rondinella (5%). |
Production Area: |
The property covers 10 hectares with gradients from 150 to 300 meters above sea level and is east to west facing. The terrain is made up of layers of limestone, marl and clay. With the great biodiversity among the different plots of land, in particular, the parcels of Monterosso, the Giare, the Volpare and the Dossetto have contributed to the production of this wine. |
Density: |
3500 - 5000 plants. |
Type: |
Espalier and pergola Veronese. |
Number of bottles: |
2000 |
Vinification: |
The grapes are harvested by hand at maturity. After the process of buffing, aproximately 10% of juice is extracted. After 10 hours of contact with the grape must "rose" the wine undergoes a slow fermentation, which allows the development of the floral and red fruit aromas. |
Alcohol: |
13 % vol. |
Features: |
The colour is pale pink, the scent is reminiscent of an unripe strawberry and peach skin with hints of raspberry. On the palate, a good balance of minerality and a lasting finish. |
 Rosae Signée - Scheda Tecnica IT EN | [ ] | 622 Kb |