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Confezione regalo in legno da 6 bottiglie MISTE AlpeRegis Trento DOC - Rotari
€181.78
VAT included
From the best Trentino sparkling wine tradition combined with the Rotari winemaking style, AlpeRegis Trentodoc is born, sparkling wines dedicated to lovers of good food and good living. The name evokes the royal figure of Rotari and a strong reference to the Alpine territory which has contributed to making Rotari legendary by setting his deeds in history. The elegant wooden case contains: 2 bottles of Rotari Alpe Regis Extrabrut 2 bottles of Rotari Alpe Regis Rosè 2 bottles of Rotari Alpe Regis Pas Dose'
The production area chosen for the Chardonnay Musivum is located in Alto Adige and includes several locations: mainly in the municipality of Salorno, Magrè and Egna. The characteristics of the area, prone to maintaining high acidic levels, are ideal for the cultivation of Chardonnay which is able to reach high sugar levels. Another peculiarity of this area, ideal for the cultivation of grapes, is the microclimate characterized by a good windiness - which avoids dangerous stagnation of humidity and guarantees a quick drying of the grapes after the rains - and by an insolation throughout the day. Production begins with a slightly delayed manual harvest to enhance the aromatic richness of this variety. In the Cellar, the individual containers are distinguished on the basis of the characteristics of the grapes, so as to diversify the winemaking process. All the grapes are cooled in the cell to 2-3 ° C. The following days those with a yellow / golden color are piagiadiraspata and left in the press for 4/5 hours in contact with the skins (cryomaceration) to increase the extraction of the aromatic precursors of this variety. The grapes with yellow / green color are instead de-stemmed and immediately subjected to soft pressing. From both portions a free-run must is obtained which is followed by natural decantation. The start of fermentation takes place in special stainless steel tanks, specially designed for the " Musivum " project, with selected yeasts and with a progressive and controlled increase in temperature from 14 ° to 18 ° C. Once fermentation has started, 65% of the volume continues its path in the new barrel room: 50% in second passage oak barrels, where it remains for the aging phase and the other 15% is aged in new French oak barrels to medium roast. The remaining 35% completes the fermentation in steel.During refinement the 3 portions are kept separate, with frequent movements of the fine lees, up to 2 months before bottling, when they are combined to mix the different components or those fermented and refined in the various woods with that fermented and aged in steel.