The base wine that is produced in September is allowed to rest until February.Then, the winemakers taste the individual lots again in order to select the bestPinot Noir & Chardonnay to create the cuvee for Rotari 2016. The besttasting, richest, and fruity Pinot Noir is selected along with the most elegant,crisp, mineral driven Chardonnay. These lots are then married together with5-7% of Chardonnay fermented in oak with partial malolactic fermentation.Once the cuvee is made, the wine is cold stabilized, filtered and ready for thesecond fermentation. Secondary fermentation is maintained at a criticallycontrolled temperature of approximately 53-56°F. First the filtered wine ischilled to 53°F and then chilled yeast is added to make sure a slowfermentation is maintained from the outset. This approach guarantees thatour fermentation lasts for at least 40 days. This discipline is what develops thefine perlage found in Rotari.
Rotari Brut 2016 rests sur-lie for more than 24 months at a temperature ofbetween 56–58°F. During the aging process we conduct a routine remuageutilizing giro-palettes. Following the aging in the bottle, we perform thedisgorgement and addition of the proprietary dosage. The dosage iscomprised of Chardonnay from the same vintage matured in neutral oakbarrels which provides the wine with greater aromas without oak impact.
Brilliant straw-gold, effervescence is dense and persistent, withfine, vibrant bubbles.
Initially the nose is aromatically expressive, and lifted with aromasof toast, wild-flowers, stone fruit and fresh pineapple with notes ofminerality.
Rotari Brut 2016 is immediately appealing with its lively presenceand vibrant mousse. The mid-weight palate portrayshoney-suckle, nectarine, with toasty compliments of light spiceand river-stone in the clean and lifted finish.
Lovely as an aperitif or with light pastas & meat dishes.