RPN 22 - Rosé Spumante Metodo Classico Extra Brut – Borga
Pairing: Second dishes featuring red meat, Fish-based second dishes
Alcohol: 12% Vol.
Product sheet
| Wine type | Sparkling Rosè |
|---|---|
| Bottle size | 0.75 |
| Variety | Raboso, Pinot Noir |
| Serve at | 6-8°C |
| Sulfites | Contiene solfiti |
| Production area | Marca Trevigiana |
|---|---|
| Soil type | Clayey |
| Training System | Sylvoz |
| Vinification | After harvest, the Raboso and Pinot Noir grapes are destemmed and gently pressed. The free-run must undergoes alcoholic fermentation with selected yeasts at a controlled temperature between 16 and 18 °C. After fermentation, the base wine ages in stainless steel for several months before tirage, when sugar and yeast are added to initiate the secondary fermentation in bottle. The wine then rests on the lees for 24 months, followed by riddling, disgorgement, and final dosage to define the Extra Brut style. |
| Sparkling Method | Traditional Method (Méthode Champenoise) |
| Lees Aging | 24 months |
| Residual Sugar | 6 g/l |
A sparkling wine with strong personality, able to combine precision, freshness, and structure.
Tasting Notes
Elegant pale pink color with copper highlights, bright and enlivened by a fine and persistent perlage. On the nose, it offers a refined and complex bouquet, with floral notes of dog rose and wildflowers intertwining with fruity hints of pomegranate, red currant, and candied orange peel. The extended aging on the lees contributes evolved nuances of bread crust and toasted almond. On the palate, it is fresh, linear, and taut, with a vibrant acidity that adds drive and clarity. The mousse is creamy and well-integrated, the sip is dry and dynamic, closing with a savory, citrusy finish where the bold character of Raboso is harmonized by the elegance of Pinot Noir.
Perfect Pairings
Lightly seared smoked salmon, cauliflower cream, and caper powder
Roasted pork tenderloin, delicate raspberry sauce, and glazed fennel