12 Metodo Classico Rosé Dosaggio Zero Dilva, Ada Nada

METODO CLASSICO ROSÉ DOSAGGIO ZERO DILVA

Classification

Quality Sparkling Wine (V.S.Q.)

Type

Metodo classico – Dosaggio zero

Production method

very early harvest, during the last fifteen days of August. The grapes are hand-picked and placed in ventilated plastic crates. The grapes are pressed directly and protected against the effects of oxygen with dry ice. The must undergoes static decanting and then alcoholic fermentation begins, at a temperature of 14-15 °C. Dry ice is used throughout the production cycle, from fermentation to ageing, to protect the must. When fermentation is completed, the wine is aged in barriques for four months. Tirage takes place in spring, with fermentation for the prise de mousse in the bottle lasting 20-25 days, carried out in conditioned rooms at 16 °C. The wine spends at least 18 months “sur lattes”, during which the yeasts produced by the prise de mousse are returned into suspension every two months, using the “coup de poignet” technique. When ageing is complete, disgorging and the addition of the “liqueur d’expédition” take place. Dilva then ages for another month

Bottles produced

around 2,500 bottles

Yields per hectare

10 tonnes/ha

Analytical data

Alcohol

12.5 % vol

Net dry residue

18-19 g/litre

Total acidity

8.5 – 9 g/litre

Organoleptic characteristics

Colour

rose petal, with a fine and plentiful perlage

Nose

fine and clear, with evident notes of raspberry, fruits of the forest and rose, closing with toasted notes

Taste

the “crisp” sparkle is followed by a good mineral balance. The deep and very persistent flavour ends with a savoury aftertaste. The sensations felt in the nose re-emerge, hinting at red fruits