Rotari Brut 2014

Rotari Brut 2014

Do you know what to drink this Easter? I know that’s a loaded question since it’s a weird time.

How about some Rotari Brut from the Trentino region?

This noble vine has found in the Dolomites its ideal climatic conditions for developing its unique freshness, fragrance, and intense aromatic notes. The vineyards are located on beautiful hills along the Adige Valley at an altitude ranging from 350 to 600 meters above the sea. The strong temperature changes nurture the synthesis and accumulation of aromas as well as the conservation of a refreshing acidity

Only the best grapes are carefully selected and picked by hand by wine growers, and then quickly carried to the cellar to be processed into wine. After de-stemming and crushing, the must is cooled to 12┬░C and rest in contact with the skins for 8-10 hours, in order to slowly extract the elegant and rich aromatic compounds. At the end of the cold maceration phase, only the free run must rich in fragrances and flavors is collected. No pressing is performed avoiding the extraction of polyphenols and tannins into the must. To preserve the aromatic richness of the Chardonnay grown in the beautiful Dolomites area, vinification takes place exclusively in steel tanks with no aging in oak barrels. During the maturation in tanks, the base wine is periodically subjected to re-suspension of yeasts for 3-4 months, which provide richness and fatness in addition to aromatic complexity. The base wines are all subjected to malolactic fermentation in order to increase the aromatic complexity and the viscosity on the palate. Rotari Brut is processed according to the method champenoise. The second fermentation lasts 35-40 days and it  takes place in the bottle. The same bottle where the wine rests on the yeasts for at least 24 month

Cheers to Jesus being born.



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