Brut sparkling white wine
IDEAL PAIRING WITH
Fresh cheeses, vegetables, fish and seafood, creamy and delicate sauces; dry pastries and creamy desserts like cheesecake
Aromas of white flowers and citrus, with some notes of peach and tropical fruits
Rosarose blanc is a sparkling wine, made from Negroamaro grapes processed with the tank method (charmat). Pleasant and fresh, with delicate aromas of fruit, is the perfect match of many traditional puglian dishes, specially seafood and local desserts.
GRAPE VARIETY: Negroamaro
TYPE OF WINE: brut sparkling white wine
PRODUCTION AREA: province of Brindisi, southern Puglia
TRAINING SYSTEM: cordon trained, spurred pruned vines
SOIL: medium texture
PLANT DENSITY AND YIELD: 4500 plants per hectare and 2.5 kg of grapes per plant
HARVEST: the grapes are harvested in the early hours of the dawn by the end of August, when it they’re not fully ripe; bunches are sent quickly to the cellar where they are destemmed.
VINIFICATION: crushed grapes are subjected to cool maceration at 12-14 °C and then soft pressed. Clarifying and static decantation follow, lasting for 18-24 hours. Alcoholic fermentation at a controlled temperature of 15-16°C for 10-12 days.
CALORIES: 87.5 kcal / 100 ml
TASTING NOTES: bright lemon color, with delicate but persistent perlage; aromas of white flowers and citrus, with some notes of peach and tropical fruits; fresh and soft, well balanced with a pleasant fruity finish.
SERVICE: 6-8 °C
FOOD PAIRING: fresh cheeses, vegetables, fish and seafood, creamy and delicate sauces; dry pastries and creamy desserts like cheesecake
Classici, Sparkling wines
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Sparkling white wine
Honors / Awards
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If it is true that behind every bottle of wine there is always a nice story to tell, the one of Paololeo wines is a simple but beautiful story, just like all the family stories are.
Today Paololeo winery is a modern company: it covers an area of 17,000 square meters and is equipped with a very modern winemaking system, a large barrel room and a cutting-edge bottling line capable of bottling 7000 bottles per hour.
However, the "heart" of all the current area under vines are still those 25 hectares where, at the beginning of the twentieth century, the great-grandfather began to vinify his grapes in Masseria Monticello. Then his nephew Paolo Leo inherited the land and built the winery.
Today it is still an heir, the namesake Paolo Leo, son of Nicola, to lead the new winery, together with his wife Roberta and his eldest sons Nicola and Stefano, who are paving the way for the younger brothers Francesco and Alessandro.
Official website: www.paololeo.it