FELSINA Metodo Classico Brut Rosé

The grapes are rigorously quality – selected, then gently pressed and the must macerates on the skin for 24-36 hours. The must is cold-settled, racked, then fermented at a controlled temperature. In spring, the new wine is bottled with a mixture of sugar and cultured yeasts, then undergoes its secondary fermentation. After 20-22 months of fermentation and maturation, the wine is disgorged, then topped up with a liqueur d’expédition. After a further minimum of 3 months ageing, the Fèlsina Brut Rosé is released.

The wine appears a lovely antique rose with onion skin coppery highlights, enhanced by very leisurely bead of pin point bubbles. The bouquet is delicate and ultra-fragrant, releasing nuances of wild berry fruit, citrus, and rose petals. The palate, stylish and well balanced, gradually reveals a refreshing acidity, and concludes with a finish marked by redcurrant, sweet almond, and wild berryfruit.