Winemaker Notes
#93 Wine Spectator Top 100 of 2021
The color is intensely pink, although it varies slightly according to the vintage due to the different ripeness levels of phenolic compounds in the Pinot Nero. Elegant nose with hints of wild berries and ripe fruit, nicely blended with subtle nuances of yeast and crusty bread. The palate is refined and elegant with exceptional acidity and full body.
Blend: 60% Pinot Nero, 40% Chardonnay
Professional Ratings
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Decanter
Delicate red forest fruit, pastry and lemon curd nose. Notes of red blossom and toast on the palate. A good effort, finishing lengthily. Blend : 60% Pinot Nero, 40% Chardonnay
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Wine Enthusiast
This wine draws you deep into the glass with aromas of tart red fruits, hints of freshly baked bread, and delicate pink flowers that swirl about the head. A wave of minerality crescendos up to crash upon flavors of fresh raspberries that burst across the palate. Vital and energetic, the wine continues with WINE ENTHUSIAST | 67 crunchy acidity on the nervy finish.
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Vinous
The NV Franciacorta Brut Rosé '61 is wonderfully floral with touches of spice and white cherry filling out its bouquet. It assaults the senses with a bombardment of salty minerals and crisp bubbles. A subtle inner sweetness adds balance through the close, finishing with medium length and a hint of red licorice.
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Wine Spectator
Enticing aromas and flavors of ripe strawberry and raspberry fruit are set on the fine, lively bead in this clean-cut, mouthwatering rosé, with a chalky underpinning. Lightly spiced on the lingering finish.
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James Suckling
A vinous and floral wine with strawberry, stone fruit, rose and linden tree aromas. Medium-bodied with medium-sized bubbles, zesty acidity and a tight palate with a focused finish.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult our Customer Care team for guidance.
Containing an exciting mix of wine producing subregions, Lombardy is Italy’s largest in size and population. Good quality Pinot noir, Bonarda and Barbera have elevated the reputation of the plains of Oltrepò Pavese. To its northeast in the Alps, Valtellina is the source of Italy’s best Nebbiolo wines outside of Piedmont. Often missed in the shadow of Prosecco, Franciacorta produces collectively Italy’s best Champagne style wines, and for the fun and less serious bubbly, find Lambrusco Mantovano around the city of Mantua. Lugana, a dry white with a devoted following, is produced to the southwest of Lake Garda.