Sommariva IL ROSA Vino Spumante Extra Dry Millesimo 11.5%
WINEMAKING AND FOAMING
The pressing takes place after the grapes are harvested by hand in the middle of October, gathered from the Foothills of Treviso and transported to the winery. “White” vinification starts the process off with brief contact with the chilled skins. It’s accomplished by sophisticated equipment which presses the grape very gently so only the free-running juice from the heart of the berry is extracted. After the pressing, the turbid must is left to rest in stainless steel tanks and chilled to a temperature of 50°F (10°C). After approximately 10-12 hours, the limpid part of the must is separated from the deposits and fermentation begins. The vinification takes about 15 days and is completed in stainless steel tanks kept at a constant temperature of 62-64°F (17-18°C). The wine that is obtained starts a second fermentation in an “autoclave”, adding selected yeasts. The whole process takes about 20-25 days at a constant temperature of 55-58°F (13-14°C). The Rosato sparkling wine is then stabilized, filtered and bottled.