Mencaroni Extra Brut Rosé

Type

Extra Brut

Grape

Sangiovese
Montepulciano

Growing technique

Guyot

Yeld per hectare

60 q/ha

Grape harvest period

Early September

Vinification and wine aging

The whole bunches are loaded into the press without destemming and gently pressed, avoiding high pressure so as not to extract excessive colour or vegetal compounds. The must undergoes static clarification for 24-36 hours; after racking, alcoholic fermentation begins at around 18°C.
After maturation, the wine undergoes tirage and remains on the lees for 24 to 36 months before disgorgement. It is released 4 months after disgorgement.