Production region: Calabria (Italy)

Terrain: terraces at 220m s.l.m. Limy sandy soils on limestone marl, mostly loose. Exposure from east to southwest

Grapes: nerello mascalese

Breeding system: guyot , density 5000 stumps per hectare

Yield: 70 – 80 q. per hectare, about 50 HLL

Harvest period: first decade of September

Vinification: I° fermentation in steel at low temperatures and permanence on the yeasts for 4-5 months then begins the II° fermentation this time in bottle and the subsequent refinement for 16 months on the yeasts

Aging: steel 8-9 months

Best wine consumption period: 1-2 years

Color: very clear gold yellow, bright, slight greenish nuances

Bouquet: intense complex and persistent, clear citrus notes which give way to white flowers, vanilla, mint

Taste: fresh wine with a strong aroma and ideal with fish and crustacean roasts, cold dishes, fish first courses, ricotta-based desserts. Served very cold and ‘great as aperitif wine or for a refreshing break

Accompaniments: Fresh and young wine throughout the meal, ranging from first courses, small game, cheeses not seasoned, ideal as an aperitif.

The physical chemical characteristics and specifications of this card are purely indicative, therefore they can be changed at any time by the company.

Centocamare Classic Rose Brut Method

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