Noviss Rose' Brut by Catabbo
Elegant and excited, blunt and crispy…
Grape variety: Tintilia 100 %
Taste & aroma: Light Rosé-copper hue; aromatics of woodland strawberries, raspberries, wild-flowers and pomegranate; palate is fresh, sapid, elegant, with fine bubble and a dry, persistent finish.
Denomination: Sparkling (Spumante) Brut, made with the Charmat method.
Colour: Rosé with copper-reflections.
Country / Region: Italy / Molise
Alcohol content: 12 % vol. (some sources note 11.5 %)
Residual sugar: “Brut” sparkling wine, generally ≤ 12 g/L.
Winemaking method: Soft pressing of whole grapes, static decantation of musts, fermentation in stainless steel; then secondary fermentation in autoclave (Charmat) with ~3 months on lees + ~5 months on lees after II fermentation.
Vinification / Temperature: Whole-cluster soft pressing, decantation, controlled temperature fermentation in steel; secondary fermentation in autoclave.
Aging: On lees for about 3 months, then 5 months on the lees after the autoclave refermentation.
The sweet feelings of red fruit merge with sensations of exotic fruit, with the soft component that is the special characteristic of Tintilia grapes. '"Excellent"!
- Ciao Daniel -
Elegant and excited, blunt and crispy…
Grape variety: Tintilia 100 %
Taste & aroma: Light Rosé-copper hue; aromatics of woodland strawberries, raspberries, wild-flowers and pomegranate; palate is fresh, sapid, elegant, with fine bubble and a dry, persistent finish.
Denomination: Sparkling (Spumante) Brut, made with the Charmat method.
Colour: Rosé with copper-reflections.
Country / Region: Italy / Molise
Alcohol content: 12 % vol. (some sources note 11.5 %)
Residual sugar: “Brut” sparkling wine, generally ≤ 12 g/L.
Winemaking method: Soft pressing of whole grapes, static decantation of musts, fermentation in stainless steel; then secondary fermentation in autoclave (Charmat) with ~3 months on lees + ~5 months on lees after II fermentation.
Vinification / Temperature: Whole-cluster soft pressing, decantation, controlled temperature fermentation in steel; secondary fermentation in autoclave.
Aging: On lees for about 3 months, then 5 months on the lees after the autoclave refermentation.
The sweet feelings of red fruit merge with sensations of exotic fruit, with the soft component that is the special characteristic of Tintilia grapes. '"Excellent"!
- Ciao Daniel -
Noviss Rose' Brut by Catabbo
Elegant and excited, blunt and crispy…
Grape variety: Tintilia 100 %
Taste & aroma: Light Rosé-copper hue; aromatics of woodland strawberries, raspberries, wild-flowers and pomegranate; palate is fresh, sapid, elegant, with fine bubble and a dry, persistent finish.
Denomination: Sparkling (Spumante) Brut, made with the Charmat method.
Colour: Rosé with copper-reflections.
Country / Region: Italy / Molise
Alcohol content: 12 % vol. (some sources note 11.5 %)
Residual sugar: “Brut” sparkling wine, generally ≤ 12 g/L.
Winemaking method: Soft pressing of whole grapes, static decantation of musts, fermentation in stainless steel; then secondary fermentation in autoclave (Charmat) with ~3 months on lees + ~5 months on lees after II fermentation.
Vinification / Temperature: Whole-cluster soft pressing, decantation, controlled temperature fermentation in steel; secondary fermentation in autoclave.
Aging: On lees for about 3 months, then 5 months on the lees after the autoclave refermentation.
The sweet feelings of red fruit merge with sensations of exotic fruit, with the soft component that is the special characteristic of Tintilia grapes. '"Excellent"!
- Ciao Daniel -
Elegant and excited, blunt and crispy…
Grape variety: Tintilia 100 %
Taste & aroma: Light Rosé-copper hue; aromatics of woodland strawberries, raspberries, wild-flowers and pomegranate; palate is fresh, sapid, elegant, with fine bubble and a dry, persistent finish.
Denomination: Sparkling (Spumante) Brut, made with the Charmat method.
Colour: Rosé with copper-reflections.
Country / Region: Italy / Molise
Alcohol content: 12 % vol. (some sources note 11.5 %)
Residual sugar: “Brut” sparkling wine, generally ≤ 12 g/L.
Winemaking method: Soft pressing of whole grapes, static decantation of musts, fermentation in stainless steel; then secondary fermentation in autoclave (Charmat) with ~3 months on lees + ~5 months on lees after II fermentation.
Vinification / Temperature: Whole-cluster soft pressing, decantation, controlled temperature fermentation in steel; secondary fermentation in autoclave.
Aging: On lees for about 3 months, then 5 months on the lees after the autoclave refermentation.
The sweet feelings of red fruit merge with sensations of exotic fruit, with the soft component that is the special characteristic of Tintilia grapes. '"Excellent"!
- Ciao Daniel -