Sant’Emiliano

Sant’Emiliano

Rosé

  • Serve at a temperature between 8/10°C
  • In an ample glass tulip-shaped
  • Wine accompanies a wide gastronomic range, with a predilection for those dishes based on fish from the lake and then fresh sausages, pizzas and calzones, risotto with vegetables, sweetbreads, brains and fried vegetables and especially with light summer dishes.

A particular process in use in the hinterland moraine of Garda Bresciano allows you to get from the scheduled red grapes The D.O.C. (Groppello, Marzemino, Barbera and Sangiovese) this wine with bright cherry undertones, the intense scent of rose and almond flowers and the refined taste. Claret obtained after cold maceration for 8 hours, racked by raising the hat.

  • Colour

    It's the typical native wine that is drunk on the shores of Lake Garda on pleasant summer days. The pink cherry color with ruby reflections and shiny reflections and clean chrome confirm the high level of integrity reached.

  • Bouquet

    The aromas are of a very special sensory harmony: clean, clear, unmistakable, ranging from the scent of the almond blossom in bloom, banana, to kaiser pears, to cedar, to golden apple. No defect carried from the vineyard and in the cellar no abuse.

  • Flavour

    The flavors are of an unprecedented extensive freshness, the sharpness of the taste of fresh grapes, cultivated in the right place is palpable in every corner of the palate, round and healthy are its primary compounds, smooth taste, with a neutral background or slight bitterness, which is reminiscent of bitter almonds. Flavor, lightness and freshness.

  • PRODUCTION AREA

    Morainic hills of Lake Garda; enjoying a ideal exposure and a constant breeze that allows for perfect ripeness.

  • GRAPES
    Groppello, Marzemino, Barbera, Sangiovese. Hand-picked grapes.
  • CULTIVATION
    Guyot, 6/8 buds.
  • DENSITY OF PLANTS
    5000 per hectare
  • YIELD q.li
    75
  • YIELD PER PLANT
    1,500 Kg
  • DRY EXTRACT
    moraine, very loose and stony + clay

  • ALITTUDE PROFILE
    180 m. above sea level

  • DRY EXTRACT
    25,0 g / Iitre

  • ALCOHOL vol.
    12,5%

  • RES. SUGAR
    5 mg / litre

  • PH
    3,35

  • ACIDITY
    volatile: 0.30 g / l volatile total: 6.30 g / l

  • SULPHUR DIOXIDE
    total: 70 mg / l free: 25 mg / l

  • PROCESSING
    8 hours of cold maceration on the skins, fermentation at 16 ° C for 10 days. bottle: 2 months to rest.