Soffio Prosecco Rose

Description

The grapes were hand harvested and whole bunch pressed. The juice was fermented in stainless steel at a cool temperature of fourteen degrees Celsius. Once dry, the base wine had the lees stirred once a week for four months prior to bottling to give more texture and complexity to the back palate. To create the fizz the wine went through a second fermentation in pressurised tanks, known as the “charmat method”, this process took about four weeks, after which time a small percentage of Colorino was added for colour and added structure.

Vinification Details
First vinification: separation from the stem, soft pressing of the grapes and must extraction for white vinification at controlled temperature 16-18°C for 15/20 days with selected yeast in stainless steel tank. From the still wine and second fermentation in autoclave at 16/18°C for 15/20 days with selected yeast and left for 30 days.

History
“Soffio” if the Italian word for “blow” or “breath”. “Soffio” expresses the spirit of Prosecco that made its fortune all over the world. It toasts to the levity of souls, to the cheerfulness of a simple life, to the joy of the friendship and to all ephemeral happy occasions. Moments to be enjoyed in one instant, like a pure blow of life.

Regional Information
Prosecco is produced exclusively in the Italian regions of Veneto and Friuli-Venezia Giulia in north-eastern Italy.Situated in between the Dolomite mountain range and warm, Adriatic sea, the Prosecco region enjoys a mild microclimate with generous rainfall and sunshine.The soil type here varies between vineyards, but is generally a mixture of limestone, clay, marine sandstone.When coupled with the temperate climate, these soil conditions make this region ideal for cultivating Prosecco’s Glera grape.