SUAVISSIMUS ROSE’ CLASSIC METHOD SPARKLING WINE
This sparkling wine is utterly unique, with distinctive qualities that come from its Ruchè
grapes, which were carefully harvested to maintain their classic acidity.
The Ruchè base wine is bottled in March of the year following harvest, then yeasts are
added for a second fermentation in the bottle, which will gradually create the effervescent
mouse, a process that lasts for some three years, at a cool temperature, in silence
and darkness. Once the ageing finishes, riddling and disgorgement follow, and then the
sparkling wine is released.
TYPOLOGY. A VINTAGE-DATED sparkling Wine of Quality made according to the Champagne method.
GRAPES. 100% Ruchè.
GENERAL DESCRIPTION. Among the unique characteristics of this wine are its aromas of violets and rose petals, the hallmarks of the grape variety that produces it. We want this wine to underline our close relationship with our local terroir, and thus we created a rosé from our iconic grape variety, Ruchè. The grapes are picked just before they are fully ripe, so that the acidity is perfect for the production of a fine classic-method sparkling wine. Immediately after they are harvested, the clusters are loaded into specialised presses for a slow, gentle pressing, to ensure that only the finest juice, the free-run must, is extracted. The press that we use also allows us to achieve a careful selectioning of various fractions of the must throughout the pressing cycle. The front label specifies the growing year, in order to attest to the full transparency of our winemaking operations and to better monitor the wine’s development over the years.
ORGANOLEPTIC DATA. A dense bead of pin-point bubbles, and an antique-copper pink hue. The bouquet is most complex, with clean-edged scents of fruit and violets, as well as intriguing notes of yeast and fresh-baked bread, plus a further array of impressions that includes candied citrus and carob. The palate
shows great depth and volume, while very long-lingering flavours, particularly of apricot and raisin, beautifully mirror the bouquet. The finish is especially notable for its crisp minerality. Overall, the impression is one of clean-sculpted lines and fine balance of all components.
GASTRONOMIC MATCH. The perfect partner to charcuterie, full-flavoured first courses and meat dishes, even aged cheeses. Pairing it with shellfish brings out its best qualities.