The D'Antan Soldati La Scolca Brut Rosé Millesimato 2009 by La Scolca is an intense wine, capable of giving unique sensations, produced using slow and traditional artisanal processing methods. With long bottle aging of about 10 years, in contact with selected indigenous yeasts, it results in a wine that seems to find no limits of age and discovers over time a great and ever-faithful ally. A product where the surprising freshness is accompanied by aromas of honey, spices, dried fruit, and a distant memory of chocolate, in a continuous crescendo of harmonies. A wine born from a particular and happy moment of nature and from an infinite and patient work of man. CLASSIFICATION: Quality Sparkling Wine Brut Rosé. GRAPE VARIETY: Cortese with 3/5 % of Pinot Noir. PRODUCTION AREA: hill, in the production territory of Gavi D.O.C.G. CUVÉE: a rosé wine obtained from the vinification of white and black grapes with a short stay of the skins in the must. SPARKLING TECHNIQUE: classic fermentation in the bottle, with long aging, maturation on yeasts for about ten years. Alcohol content: 12.5% vol.
Shipping costs £40.16, free over £249.40
Price VAT included
The D'Antan Soldati La Scolca Brut Rosé Millesimato 2009 by La Scolca is an intense wine, capable of giving unique sensations, produced using slow and traditional artisanal processing methods. With long bottle aging of about 10 years, in contact with selected indigenous yeasts, it results in a wine that seems to find no limits of age and discovers over time a great and ever-faithful ally. A product where the surprising freshness is accompanied by aromas of honey, spices, dried fruit, and a distant memory of chocolate, in a continuous crescendo of harmonies. A wine born from a particular and happy moment of nature and from an infinite and patient work of man. CLASSIFICATION: Quality Sparkling Wine Brut Rosé. GRAPE VARIETY: Cortese with 3/5 % of Pinot Noir. PRODUCTION AREA: hill, in the production territory of Gavi D.O.C.G. CUVÉE: a rosé wine obtained from the vinification of white and black grapes with a short stay of the skins in the must. SPARKLING TECHNIQUE: classic fermentation in the bottle, with long aging, maturation on yeasts for about ten years. Alcohol content: 12.5% vol.
