Trento Brut Vallis Ausuganea - Rore Franco Ferrai

The elegant Trento Brut Vallis Ausuganea from the pen of Rore Franco Ferrai flows into the glass with bright light red. The perlage of this sparkling wine shines in the glass wonderfully long-lasting and fine. After the first swirl, one can perceive a perfect balance in this sparkling wine, as it does not stand out watery or syrupy or liqueur-like on the walls of the glass. Poured into a sparkling wine glass, this Old World sparkling wine shows wonderfully distinguished and complex aromas of green apple, brioche, lemon and peach, rounded off by other fruity nuances.

Balanced and complex, this light, crisp and creamy sparkling wine presents itself on the palate. In the finish, this sparkling wine from the wine-growing region of Trentino-Alto Adige finally inspires with beautiful length. Hints of peach and brioche appear again.

Vinification of Rore Franco Ferrai Trento Brut Vallis Ausuganea

The basis for the first-class and wonderfully balanced cuvée Trento Brut Vallis Ausuganea from Rore Franco Ferrai are Chardonnay and Pinot Noir grapes. Of course, Trento Brut Vallis Ausuganea is also defined by more than just the Trentino DOC soil. This Italian can literally be described as an Old World wine that is exceptionally distinguished and complex. The ripening of the grapes for this wine of Chardonnay and Pinot Noir is influenced to a considerable extent by the climate of the growing region. In Trentino-Alto Adige, the grapes thrive in a rather cool climate, which is reflected, among other things, in particularly long and uniform grapes and a rather moderate must weight. After the manual harvest, the grapes are brought to the winery in the fastest possible way. Here they are sorted and gently pressed. This is followed by fermentation of the base wines.

Supper recommendation for the Trento Brut Vallis Ausuganea from Rore Franco Ferrai

Enjoy this sparkling wine from Italy best very well chilled at 5 - 7 ° C as an accompanying wine to omelet with salmon and fennel, roasted trout with ginger pear or vegetable salad with beetroot.

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