Only the best grapes are carefully selected and picked by hand by our wine growers, and then quickly carried to the cellar to be processed into wine.
After de-stemming and crushing, the must is cooled to 12°C and rest in contact with the skins for 8-10 hours, in order to slowly extract the elegant and rich aromatic compounds. At the end of the cold maceration phase, only the free run must rich in fragrances and flavors is collected. No pressing is performed avoiding the extraction of polyphenols and tannins into the must.
To preserve the aromatic richness of the Chardonnay grown in the beautiful Dolomites area, vinification takes place exclusively in steel tanks with no aging in oak barrels. During the maturation in tanks, the base wine is periodically subjected to re-suspension of yeasts for 3-4 months, which provide richness and fatness in addition to aromatic complexity. The base wines are all subjected to malolactic fermentation in order to increase the aromatic complexity and the viscosity on the palate. Rotari Brut is processed according to the method champenoise. The second fermentation lasts 35-40 days and it takes place in the bottle. The same bottle where the wine rests on the yeasts for at least 24 months.
Color: straw green with elegant yellow notes.
Bouquet: rich, a mix of fruits (pineapple, green apple and yellow apple) and white flowers, enriched with pleasant and delicate yeasty notes.
Texture: full, viscous, with a pleasant acidity on the finish. Perlage: persistent, fine and elegant.
Optimal as an aperitif, ideal with all meals.
Store horizontally in a cool area and avoid prolonged exposure to light.