Metodo Classico VSQ
Spumante Rosè de Noir

Pavò Rosè Metodo Classico VSQ, made from grapes from the vineyards of the winery, is an atypical sparkling wine for this production area. It is a 100% Pinot Noir vinified in pink and is born from the desire to enhance all the best and suitable plots of Pavò: vineyards that give different characteristics and that lead to a unique sparkling wine for aromatic completeness, elegance and personality.

A Rosé de Noir to be discovered, rich in acidity like the best brut but with an accurate softness that gives it a pleasant versatility.

Light but structured, this Rosé with a lively effervescence has a alcohol content of 12% Vol. and has a beautiful intense pink color, accompanied by a consistent presence of bubbles.

Another peculiarity of this Rosé de Noir is its intense color and the play of delicate but character sensorial nuances.

The credit for this great success undoubtedly goes to the first and most important protagonist, Pinot Noir. It is a very delicate grape, distinguished by the curious cone shape of its cluster, a peculiarity from which its name also derives. An excellent vintage of Pinot Noir is the result of a never predictable balance between soil, climate and savoir faire. However, the result pays off.

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TECHNICAL REPORT
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The vinification takes place only in steel in order to preserve the best characteristics of fruit and freshness.

With a rose-coloured cerasuolo colour, it has an olfactory spectrum focused on charming notes of raspberry and wild strawberry. The sip is fruity, of good persistence, in a framework of beautiful freshness, It can be accompanied by appetizers, both land and sea, that fresh cheeses and cold cuts.

ideal     also to accompany simple, delicate, summer dishes rich in     vegetables, such as salads, pasta or cold rice based on vegetables,     or with dishes that include cheese.

Grapes: Pinot Noir (100%), from hilly areas.

Classic Method (refermentation in bottle). According to the vintage, minimum 12 months on the lees

Processing: the grapes are immediately pressed and placed to ferment in vats. The wines are assembled after appropriate analytical checks and organoleptic tests.

The bottling for the fermentation takes place always in spring, then the bottles stay in the cellar for at least 12 months, indispensable for a better aging.

Serving temperature: 8/9 %  C

Type of soil: earthenware of the low hilly area, consisting of sedimentary sea rocks, with a significant clay component

Type of farming: Guyot

Number of vines per hectare: 3,000 - 4,000