Santa Tresa Frappato Spumante Rosé NV

Made from indigenous grape of Vittoria region, Frappato. Picking starts early September, when the grapes have a perfect balance of fruit and sugars, while retaining the necessary high level of acidity needed to create a well-balanced Spumante style.

Following de-stemming, the grapes are very softly crushed and then gently pressed in a pneumatic press with a maximum pressure of 0,2 Barr. Prior to fermentation, the juice is chilled, allowing the solid particles to settle naturally, giving a clear juice ready for fermentation. Selected yeasts are added to initiate fermentation.

Fermentation is carried out at 18-20 C° for about 8-10 days. As soon as the fermentation is completed, the wine is racked into another stainless steel tank. Here it is stored at a controlled temperature until the secondary fermentation. In order to maintain the optimum level of natural acidity, malolactic fermentation does not take place.

The secondary fermentation takes place in small, closed stainless steel tanks and is initiated by a very specific yeast, very slowly at 14 °C, which helps to retain the freshness and fruit of the Frappato.

stainless steel tank

Excellent as aperitif, great with prawns or grilled aubergine.

Closure

Natural cork

ABV - 12.5%