Excellent Rosé - Extra Dry

Delicate and Enveloping
A Classic Method rosé combining Nero d’Avola and Chardonnay in an Extra Dry style, where harmonious structure and gentle sweetness are complemented by delicate aromas of red fruits.

WINE TYPE: Classic Method Extra Dry Rosé Sparkling Wine
GRAPE VARIETIES: A selection of an ancient Nero d’Avola biotype, commonly known 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.

The Inzolia Rosa – An Ancient Biotype
The enhancement of native grape varieties, including the rediscovery of 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. Its combination with Chardonnay gives rise to this distinctive Classic Method rosé, characterized by an interesting acidic backbone and delicate aromas.

Tasting Notes
Beautiful pink color with violet reflections. Fine and persistent perlage. The nose reveals delicate red-fruit aromas, particularly  currant and blackberry. Well-balanced sweetness, resulting in a harmonious and pleasant palate.

Food Pairings
Excellent as an aperitif and ideal with fruit salads, risottos with spring aromas, lemon- or melon-based dishes, fruit mousses and soft cheeses.

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