The base wine for double fermentation is obtained from clusters grown in the Valdobbiadene hill country. Selected yeasts, unhurried re-fermentation for three weeks at controlled temperatures of 15-18° C and prolonged lees contact for about one month, followed by isobaric bottling, guarantee the lasting freshness of the wine’s fragrances and flavours.
Production zone: Eastern Veneto
Altitude: 0 - 150 m above sea level
Alcohol level: 11.00 % vol.
Serving temperature: 6 - 8 °C
Recommended glass: Medium-sized tulip with narrow rim
Type of soil: Fluvial and alluvial in origin, rich in clay
Training systems: Sylvoz, double arched
Plant density: 3,000- 5,000 plants per hectare
Harvest period: Second half of September
Ageing potential: 3/4 years
Sugar content: 11g/750ML
Bright straw yellow in colour with fine, long-lasting effervescence are a fitting introduction to the wine’s delicate, fragrant floral scents and nuances of white-fleshed fruits such as pear and peach. Full and refined on the palate, with an exciting freshness which intensifies and gives duration to its rich aromatic bouquet.
The wine’s smooth texture and fragrant aromas make it both a great aperitif and a lovely companion to flavourful, spicy starters. It also works wonderfully with shellfish salads and vegetarian dishes.
ABOUT THE PRODUCER
Santa Margherita wines began in 1935 on abandoned land in the countryside of the Northern Italian region of Veneto. Today, the varietals are still richly steeped in tradition and are celebrated for their regional character. The blending of rosé wine is a delicate art, and Santa Margherita is proud to share this delicious masterpiece.