This sparkling rosé wine has a delicate rosé color, with aromas of roses, cherry, raspberry, citrus, and a hint of sage. The taste is sweet, elegant, and balanced, with refreshing acidity and tannins. Best served at 5-6°C, it pairs well with biscuits, pastry, tarts, and cakes. Recommended glass: Flute.

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This sparkling rosé wine is the result of the valuable selection  carried out at the beginning of the 20th century by professor  Luigi Manzoni, principal of the Oenological School in  Conegliano. Several hybridization tests led to the creation of  several crossings, among which Incrocio Manzoni 13.0.25. This code refers to a specific system used by the professor in  his registers. Incrocio Manzoni is a crossinig between Raboso  Piave and Muscat of Hamburg.

Production Area: Veneto - Italy
Chemical Characteristics: ABV: 7%Sugar, g/l: 80Total Acidity, g/l: 5,00-6,50

Organoleptic Characteristics:
Color and Appearance: Delicate rosé color with fine and persistent perlage.
Bouquet: Intense, delicate and refined, characterized by an aroma of roses and fruity notes of cherry, raspberry, ripe citrus fruits and final spicy notes of sage.
Taste: Sweet, elegant, harmonic, balanced, with a long aromatic persistence, but also fresh thanks to its acidity and tannins which balance the high sugar content.

Technical Specs

Alcohol: 7.0%
Closure: Natural Cork
Harvest: Non-Vintage
Oak: No oak ageing
Varietals: Manzoni Moscato 100%
Grape: Incrocio Manzoni 13.0.25 — Raboso Piave × Muscat of Hamburg
Soil: Alluvial soils of sand, gravel, clay and limestone
Vine Training: Sylvoz & spur-pruned cordon
Harvest: Early September
Fermentation: Selected yeasts at 14–15°C
Sparkling Method: Martinotti (Charmat) method
Skin Contact: 12–16 hours at 5°C
Residual Sugar: 80 g/L
Acidity: 5.0–6.5 g/L
Region: Veneto, Italy

Serving Temperature: 5–6°C
Decanting: Not required
Food Pairing: Dry biscuits, pastries, fruit and cream tarts, fresh and dried fruit, and Italian or international desserts.