Soligo
"Col de Mez" rosè -Vino spumante rosato-
€13.50
Tax included
Spumante Col de Mez Rosè is produced with Pinot Noir and Raboso from the Quartier del Piave area. We therefore find medium-textured soils, starting from the hills and reaching as far as the gates of Treviso. The grapes are harvested at mid-ripening to preserve the acid component. The harvest usually takes place at the end of August for Pinot Noir and in October for Raboso. After being harvested, the bunches arrive in the cellar where they undergo a short maceration with selected yeasts to preserve the typicality of the product as much as possible. Finally, the sparkling process takes place using the Charmat method in an autoclave
5 other products in the same category
Soligo
Col de Mez Extra Dry - Prosecco Valdobbiadene Superiore
€13.50
Variety: 100% Glera
Color: Brilliant straw yellow.
Nose: Floral with hints of lime followed by traces of pineapple, lime and golden apple to finish with a slight mineral note and very slight hints of yeast.
Taste: Citrus freshness and flavor balanced by softness and residual sugar. Persistent.
Pairings: Excellent as an aperitif and in combination with fried vegetables, seafood salads, fish dishes, even smoked or raw.
Alcohol 11%
Vallis Mareni
Prosecco Rosé DOC Treviso “Agricolo” Brut
€13.50
Prosecco Rosé is now a reality, and this one from Vallis Mareni is an excellent representative of it. Faithful to its territory and to the style of the house, it is a lively and at the same time complex sparkling wine, with a fine and persistent perlage, crunchy fruit and immediate drinking.
Surprising as an aperitif. Excellent when paired with fish, seafood or delicate meat and cheese dishes.
11% - 0.75 l
Spumante Col de Mez Rosè is produced with Pinot Noir and Raboso from the Quartier del Piave area. We therefore find medium-textured soils, starting from the hills and reaching as far as the gates of Treviso. The grapes are harvested at mid-ripening to preserve the acid component. The harvest usually takes place at the end of August for Pinot Noir and in October for Raboso. After being harvested, the bunches arrive in the cellar where they undergo a short maceration with selected yeasts to preserve the typicality of the product as much as possible. Finally, the sparkling process takes place using the Charmat method in an autoclave