The D'Antan Soldati La Scolca Brut Rosè Millesimato 2009 by La Scolca is an intense wine, capable of providing unique sensations, produced using slow and traditional artisanal processing methods. With a long aging period in the bottle, of about 10 years, in contact with selected indigenous yeasts, it results in a wine that seems to have no age limits and which discovers in time a great and always faithful ally. A product in which the surprising freshness accompanies the aromas of honey, spices, dried fruit, and a distant memory of chocolate, in a continuous crescendo of harmonies. A wine born from a particular and happy moment in nature and from an infinite and patient labor of man. CLASSIFICATION: Quality Sparkling Wine Brut Rosè. GRAPE VARIETY: Cortese with 3/5 % of Pinot Noir. PRODUCTION AREA: hill, in the production area of Gavi D.O.C.G. CUVÉE: a rosé wine obtained by vinification of white and black grapes with a short skin contact in the must. SPARKLING TECHNIQUE: classic fermentation in the bottle, with long aging, maturation on the yeasts of about ten years. Alcohol content: 12.5% vol.
Shipping costs £40.63, free over £252.30
Price VAT included
The D'Antan Soldati La Scolca Brut Rosè Millesimato 2009 by La Scolca is an intense wine, capable of providing unique sensations, produced using slow and traditional artisanal processing methods. With a long aging period in the bottle, of about 10 years, in contact with selected indigenous yeasts, it results in a wine that seems to have no age limits and which discovers in time a great and always faithful ally. A product in which the surprising freshness accompanies the aromas of honey, spices, dried fruit, and a distant memory of chocolate, in a continuous crescendo of harmonies. A wine born from a particular and happy moment in nature and from an infinite and patient labor of man. CLASSIFICATION: Quality Sparkling Wine Brut Rosè. GRAPE VARIETY: Cortese with 3/5 % of Pinot Noir. PRODUCTION AREA: hill, in the production area of Gavi D.O.C.G. CUVÉE: a rosé wine obtained by vinification of white and black grapes with a short skin contact in the must. SPARKLING TECHNIQUE: classic fermentation in the bottle, with long aging, maturation on the yeasts of about ten years. Alcohol content: 12.5% vol.
