Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum
Durello Lessini Metodo Classico Rosé magnum

Durello Lessini Metodo Classico Rosé magnum

Classic method sparkling wine obtained from Durella and Tai Rosso grapes, through refermentation in the bottle and aging on the yeasts for at least 24 months. Deep salmon color with a fine and persistent perlage. On the nose fragrant notes of small berries, strawberries and currants and an elegant floral complement. Elegant wine with pleasant structure and minerality.

€97.20
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Name Durello Lessini Metodo Classico Rosé

Wine classification Sparkling Wine

Grapes variety Durella 75% e Tai Rosso 25%

Production area Roncà and Lonigo

Bottles produced 6000

The vineyard

Name - La Bustiera and Montemitorio

Soil - Basal clayey basalt of volcanic origin on the Lessini Mountains. Clay loam texture, medium to high limestone content on the Colli Berici.

Exposure - South and Southeast

Altitude - Hill 480 mt asl and 180 mt asl 

Planting density - 4000 vines/ha and 6000 vines/ha

Training system - Pergola vicentina open and Pergoletta spurred with north-south row orientation

Yield per hectare - 65 quintals 

Cultivation - Scarce fertilization, topping of shoots, thinning of excess bunches and summer defoliation.

Harvest period and method

Early and mid-October

Vinification

Brief description - Soft pressing of grapes, blending of the two base wines, subsequent static sedimentation at low temperature and inoculation on the limpid using selected yeasts; Taking of foam by classical method with aging on the lees for 24 months in the bottle. 

Fermentation tanks - Steel

Fermentation temperature - 10° - 12° C

Duration of maceration - 1 day for Tai Rosso grapes

Duration of fermentation - 30 days

Maturation period - 24 months in bottle

Time of bottling - Spring of the year following the harvest

Disgorgement - after 24 months - extra brut

Description

Bright salmon color with fine, persistent perlage. 

Unleashes fragrant notes of small berries, strawberries and currants on the nose and an elegant floral ensemble. Full and joyful flavor. Elegant wine endowed with pleasant structure and minerality. 

Food coupling

Excellent sparkling wine for aperitifs, paired with fish and white meat dishes

Service temperature

Temperature - 8°- 10° C, uncork at the time of service. 

Type of wine
Rosati
Capacity
1,5 lt
10 Items

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