Colour

A delicate salmon pink, Il Frappato Spumante Rosé has a fine and consistent perlage.

Nose

Elegant, with fresh fruity notes on the bouquet, reminiscent of wild strawberries, raspberries and pomegranates.

Palate

On the palate, the wine is delicate and harmonious, with lovely fresh fruit flavours, citrussy notes and a pleasant acidity.

Harvest

The Frappato grapes are hand-picked during the first few days of September once the grapes have reached the perfect balance of sugars and acidity needed for making a good spumante. The grapes are put into small containers and are refrigerated for around 48 hours to reduce the temperature to about 8-10°C.

Vinification

After very careful destemming, the grapes are put into a pneumatic press, where they stay for around 2 hours and are very, very gently pressed at 0.2 bar. The must is chilled to facilitate natural sedimentation. The alcoholic fermentation occurs at 18-20°C for around 8-10 days and the base wine is then kept refrigerated.

Secondary Fermentation

The secondary fermentation for Frappato Brut takes place in small autoclaves at a temperature not exceeding 14°C. The special yeast strains added to initiate the second fermentation work very slowly at this low temperature, helping to retain the freshness and typical characteristics of the Frappato.