MAGNUS Brut Rosè - classical traditional method

Produced with Nebbiolo grapes
Ground: sandy-loamy, calcareous
Aspect: south-east
Type of farming: classic Guyot vertically trellised
Winemaking: with rosy grape, short maceration in crowds with checked temperature fermentation (18° C); completed the fermentation and sort the first dregs removal, the wine stops on yeasts for 3 months with periodic remixing (Battonages); after the refermentation the wine is bottled and refined on the yeasts for 36 months; after this process the wine is prepared for the sale.

The careful preparation and the long refinement in the bottle with checked temperature, make a unique and pleasant wine to drink.
Color: discharge but alive color with abundant and persistent mousse, fine and continuous perlages
Perfume: wide and sharp smell with rose notes, slightly spicy, crust of bread and light violet
Taste: tannic taste with persistent dry aftertaste
It goes together with with cold appetizers, fish dishes and aperitif.

Campagna UE