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Brut Rosé classic method sparkling wine 30 months on the lees

GRAPES: Sangiovese 100%
VINEYARD:Vineyard of the Castle of Monteleone (360m S.L.M.)
EXPOSURE: south/south-west
TRAINING SYSTEM: Spurred cordon
HARVEST: the Sangiovese harvested manually for a correct selection of the grapes, is then “vinified” in white.
After fermentation, the wine matures for 6 months on its own fine lees
CLASSICAL METHOD: the Rosé is bottled, where it will carry out its refermentation, then each single bottle rests horizontally for at least 30 months on its fermentation yeasts, before the remuage, the topping and the subsequent disgorgement are carried out.
Finally, our classic method carries out a further refinement of 6 months before being put on the market.