Giovanni Galliano Brut Rose Traditional Method Millesime

Grape: 100% Pinot Nero
Altitude: 410 meters on the sea level
East facing slope with 17% incline
Pruning system: Low Guyot
Average yield in hectoliters: 45 per hectare

PRODUCTION METHOD:
When the Pinot Nero grapes come to the cellar after the harvest, the stems are removed and the grapes soak for around 4-5 hours at a temperature of 9/1 0 degrees C. At the end of the soaking process there follows a soft pressing which favors the extraction of the must which is characterized by a Rose color. Now  starts the first alcoholic fermentation. At the end of the fermentation the wine is separated from its lees and it is left to mature for around 5/6 months in stainless steel tanks. In March of the following year after the harvest, the Pinot Nero is now completely matured and it is bottled. The wine is sugared and added of yeasts and it achieves the re-fermentation in the bottle. At the end of this process which produces the characteristic perlage, there begins the maturation on the yeasts which lasts about 19 months. After this period of time, the procedures of "remuage" and" degorgement" prepare the wine to be drunk. The final product is ready to be consumed after two years from the time the grape was harvested.

TASTING NOTES:
Fine and intense bubbles, persistent and lively foam, a characteristic pink color. The perfume is complex with vague remembrances of flowers, strawberry and aromatic sensations. The taste is delightfully pulpy, strong in its structure with an elegant and long final, rich in its fruit; pleasant fragrances of yeasts and bread-crust.

GASTRONOMIC MATCHES:
Excellent as aperitif, it matches with delicate hors-d'oeuvres, fish, especially crustaceans, white meats.

OENOLOGICAL CHARACTERISTICS:
Effective alcoholic content 13,5% vol. .
Total acidity 6,5 gr/l
At a temperature of 20° C it has 5,0 bars