Classic Method Sparkling Wine Pavò Franciacorta Rosè VSQ

The Pavò Rosè Metodo Classico VSQ, obtained from grapes coming from the vineyards available to the company, is an atypical sparkling wine for this production area. 
It is a 100% Pinot Noir vinified in white and was born from the desire to enhance all the best and most suitable plots of Pavò: vineyards that give different characteristics and which lead to a sparkling wine unique in terms of aromatic completeness, elegance and personality.    A Rosé de Noir waiting to be discovered, rich in acidity like the best bruts but with a careful softness that gives it a pleasant versatility.    Light but structured, this Rosé with lively foam has an alcohol content of 12% Vol. 
and has a beautiful intense pink colour, accompanied by a consistent presence of bubbles.   Another peculiarity of this Rosé de Noir is its intense color and the play of delicate but characterful sensorial nuances.   The credit for this great success undoubtedly goes to the first and most important protagonist, Pinot Noir. ANDa very delicate grape, which stands out for the curious pine cone shape of its bunch, a peculiarity from which its name also derives. 
An excellent vintage of Pinot Noir is the result of a never predictable balance between soil, climate and savoir faire. 
However, the result repays any effort.    The vinification takes place only in steel in order to preserve the best characteristics of fruit and freshness.   Of a cherry pink color, it shows off an olfactory range centered on persuasive notes of raspberry and wild strawberry. 
The sip is fruity, with good persistence, in a framework of beautiful freshness. It can be accompanied with appetizers, both land and sea, and with fresh cheeses and sliced ​​meats. ANDalso ideal to accompany simple, delicate, summer dishes rich in vegetables, such as salads, pastas or cold rice based on vegetables, or with dishes that include cheeses. Grapes: Pinot Noir (100%), coming from hilly areas.   Classic Method (refermentation in the bottle). 
Depending on the vintage, minimum 12 months on the lees Processing: the grapes are immediately pressed and placed in vats to ferment. 
The blending of the wines is carried out after appropriate analytical controls and organoleptic tests.   Bottling for the second fermentation always takes place in spring, then the bottles stay in the cellar for at least 12 months, essential for better refinement. Serving temperature: 8/9 °C