D.Zero Rosé - Pas Dosé

The First Rosé Pas Dosé Produced by Milazzo
Created in 2012 as the winery’s first Pas Dosé sparkling wine in a rosé version, D.Zero is the expression of Milazzo’s vision of a Classic Method wine that remains as faithful as possible to the vineyard and the territory.
This young cuvée is aged on the lees for a minimum of 18 months before disgorgement. The fruity notes of the Nero d’Avola grapes are complemented by the aromatic freshness of Chardonnay. The absence of dosage preserves its freshness and vibrancy, resulting in a savory and mineral palate.

WINE TYPE: Classic Method Pas Dosé Rosé Sparkling Wine
GRAPE VARIETIES: A selection of an ancient Nero d’Avola biotype known locally in the Campobello di Licata area as Inzolia Rosa, and Chardonnay

SOIL TYPES: Contrada Milici: marl-derived plateau soils with a high clay content, strongly calcareous and rich in gravel. Contrada Fondirò, Giuseppina area: calcareous-clayey soils. Contrada Arena Nuovo: from white calcareous soils to medium-textured clay soils.
TRAINING SYSTEM: Trellis system with spurred cordon and Guyot pruning.

HARVEST PERIOD: Chardonnay: first half of August; Inzolia Rosa: first half of September.
HARVESTING METHOD: Manual harvesting into 14 kg crates.

WINEMAKING: The red grapes are destemmed and, after a short cold maceration lasting a few hours, pressed. The white grapes are whole-cluster pressed. The sparkling-wine base wines are aged in stainless-steel tanks.
MATURATION: The cuvée, with the addition of the tirage liqueur, undergoes secondary fermentation in bottle. The bottles are then stacked in the cellar and aged on the lees for a minimum of 18 months before disgorgement.

The Inzolia Rosa – An Ancient Biotype
The rediscovery and enhancement of native grape varieties, including ancient biotypes, together with experimentation in the vineyard, clonal selection and meticulous attention to identifying the most suitable soils, have always been fundamental elements of Milazzo’s work as a winegrower.
Inzolia Rosa is a remarkable example: an ancient biotype of Nero d’Avola that has traditionally been cultivated on these hills. Combined with Chardonnay, it gives rise to this distinctive Classic Method rosé, characterized by a vibrant acidic backbone and pronounced minerality.

Tasting Notes
Beautiful pink color with delicate straw-colored reflections. Persistent perlage and a long-lasting crown.
The nose reveals delicate hints of red berries, followed by pleasant notes of candied citrus and ripe yellow fruit.
On the palate, it is crisp and fresh, with a slightly bitter finish.

Food Pairings
Particularly well suited to raw fish, oysters, lardo and premium cured meats, as well as fish dishes in general.

SERVING TEMPERATURE: 5–7°C.
ALCOHOL: 12.5% vol.