GRAPES
100% Barbera
YIELD
90 Q/ha
HARVEST
Manual
FERMENTATION
Low temperature in autoclave according to the Martinotti method
COLOUR
Bright pink with purple reflections
PERLAGE
Fine and persistent
BOUQUET
Small berries, fresh fruit and spices
TASTE
Fruity, with a distinct freshness typical of the grape variety, sapid and mineral
PAIRINGS
First courses made with fish, vegetables, grilled white meats, fresh cheese
SERVING TEMPERATURE
6-8° C
ALCOHOL CONTENT
12% vol.

Màrsia

Sparkling Brut Rosè

The wine is obtained from a short maceration of the must with skins. Fermented at a low temperature, in an autoclave according to the Martinotti method, it keeps unchanged the elegant notes of fresh fruit and spices.
It has a bright pink colour and on the palate combines a distinct freshness typical of the grape variety and an easy drinkability.

PRODUCT DETAILS

Vineyard

The variety is cultivated in the Vignale Monferrato area on mainly clayey soils with a more or less compact limestone marl foundation.
The plants are grown using espalier training with a renewed vine shoot with a density of about 4000 per hectare.

Winemaking

The grapes are harvested at a potential strength of about 12-12.5°C (12-12.5%) and a rather high fixed acidity (to ensure freshness is maintained over time).
Brought to the winery in 20 kg crates they are subjected to direct pressing of the bunches, obtaining a rose coloured must which subsequently undergoes cold static clarification.

It is brought to fermentation in autoclaves where together with the formation of alcohol it develops aromas, flavour and the sought after froth, a fundamental characteristic of sparkling wine. When left to mature for several months at -2°C, it is subsequently subjected to clarification and stabilization with the separation of the yeast. It is bottled using the typical stopper cap.

The unsettling force
of wine penetrates man
and spreads and distributes
warmth throughout the veins.

Titus Lucretius Carus

Màrsia

Sparkling Brut Rosè

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