On the sides of the rolling hills decorating the province of Treviso in Susegana, on the highest slopes, in the vineyards of Tenuta Col Sandago: this is where the noble Wildbacher vines ripen. Their destiny is to become the pure essence of the fine Wildbacher Brut Rosè. Its bright pink hue suggests its origins: the black grapes once grown in the Austrian Styria, now disappeared from the land of their birth and only found among these gentle hills. This well-balanced sparkling rosé wine is the result of skillful working processes, starting with hand-picking in the first days of September. Grapes are destemmed, and their skins are briefly macerated before the decanting and fermenting stage. The product is then re-fermented in the autoclave for the “prise de mousse”: this is what makes Wildbacher Brut Rosè a quality sparkling wine appreciated for its dry taste and subtle hints of rose petals and wild strawberries.
Its bold pink hue gives Wildbacher Brut Rosè a bright look, enhanced even more by the foam, which is fine and persistent in the glass. From the color to the aroma, all the scents of this sparkling wine are associated with shades of pink, distinct notes of wild strawberries and rose petals offering to the nose a full scent, fruity and floral at the same time. To the palate, it has a high persistence and a strong nose-palate harmony, with a dry, harmonious and well-balanced taste, making Wildbacher Brut Rosè an ideal aperitif wine, to pair with light vegetable and cheese appetizers, and to try with marinated raw fish, cooling it down to 8 °C before serving.
TYPE: sparkling rosé wine.
GRAPE VARIETY: pure Wildbacher – Col Sandago biotype, which originates from Styria (Austria).
PRODUCTION AREA: Tenuta Col Sandago company vineyards in Susegana (TV).
SOIL: calcareous, clayey, with sandstone subsoil.
EXPOSURE: south, south-west.
ALTITUDE: 250 m a.s.l.
TRAINING SYSTEM: spurred cordon.
PLANTING DENSITY: 6,000 vines/hectare.
YIELD: 9.000 Kg/hectare.
HARVEST: grapes are hand-picked during the first ten days of October.
VINIFICATION: pressing and destemming followed by brief maceration on the skins. Static decantation of the must and subsequent temperature-controlled fermentation (18-20°C).
SECONDARY FERMENTATION: 3 months in a temperature-controlled autoclave.
APPEARANCE: brilliant, with a fine and persistent perlage.
COLOUR: deep rose.
AROMA: generous, fruity and floral, with distinct notes of wild strawberry and rose petal.
TASTE: dry, harmonious, balanced and lingering, with nose-palate harmony in
SERVING SUGGESTIONS: perfect as an aperitif, it is an ideal accompaniment to light vegetable hors d’oeuvres and fresh cheeses. Also excellent with marinated raw fish.
SERVING TEMPERATURE: 8° C, chill just before serving.
ALCOHOL CONTENT: 12% Vol.
ACIDITY: 6.5 g/l
RESIDUAL SUGAR: 10 g/l