NV Il Soffio Prosecco Rosé
Sparkling

NV Il Soffio Prosecco Rosé

This rose gold coloured prosecco, shows initial aromas of citrus blossom and wild strawberry, as the wine opens up pear and jasmine notes appear. The palate is creamy and zesty with, soft granny smith apples, pear, and hints of wild berries. This refreshing prosecco finishes with lime plus hints of vanilla and red berries. It shows lovely length and softness, playful bubbles, a touch of sweetness with a long dry finish. This is summer in a glass.

The grapes were hand harvested and whole bunch pressed. The juice was fermented in stainless steel at a cool temperature of fourteen degrees Celsius. Once dry, the base wine had the lees stirred once a week for four months prior to bottling to give more texture and complexity to the back palate. To create the fizz the wine went through a second fermentation in pressurised tanks, known as the “charmat method”, this process took about four weeks, after which time a small percentage of Colorino was added for colour and added structure.

Fermentation vessel: stainless steel
Fining agent: milk products
Type & percentage of oak used: nil
Filtration: sterile
Alcohol: 12% alc/vol
Residual sugar 7.5g/l
Acid: 5.9g/L
pH: 3.35
Bottled: August 2020
Released: September 2020
Regular price
$28.00
Sale price
$28.00
Unit price
per 

The Wine

This rose gold coloured prosecco, shows initial aromas of citrus blossom and wild strawberry, as the wine opens up pear and jasmine notes appear. The palate is creamy and zesty with, soft granny smith apples, pear, and hints of wild berries. This refreshing prosecco finishes with lime plus hints of vanilla and red berries. It shows lovely length and softness, playful bubbles, a touch of sweetness with a long dry finish. This is summer in a glass.

Winemaking

The grapes were hand harvested and whole bunch pressed. The juice was fermented in stainless steel at a cool temperature of fourteen degrees Celsius. Once dry, the base wine had the lees stirred once a week for four months prior to bottling to give more texture and complexity to the back palate. To create the fizz the wine went through a second fermentation in pressurised tanks, known as the “charmat method”, this process took about four weeks, after which time a small percentage of Colorino was added for colour and added structure.

Maturation

Fermentation vessel: stainless steel
Fining agent: milk products
Type & percentage of oak used: nil
Filtration: sterile

Final Analysis

Alcohol: 12% alc/vol
Residual sugar 7.5g/l
Acid: 5.9g/L
pH: 3.35
Bottled: August 2020
Released: September 2020

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Participant Information

$35.00