The Bolle Cuvèe Rosè Extra Dry di Andreola is obtained from 100% Incrocio Manzoni 13.0.25 grapes. The vineyards are rooted in predominantly clayey soils at an altitude of about 150 meters above sea level. The winemaking process included a short skin maceration in a press that gave the wine color, aromas, and greater structure. Alcoholic fermentation took place at a controlled temperature and was followed by 3 months of refinement in stainless steel. The refermentation occurred in autoclave according to the rules of the Charmat or Martinotti Method. The sparkling process lasted for 30-40 days. The residual sugar content is 16 grams per liter.

BOLLE CUVEE ROSE' EXTRA DRY ANDREOLA: TASTING

The Bolle Cuvèe Rosè Extra Dry di Andreola has a cherry pink color enlivened by a lively perlage. On the nose, it releases scents of small red fruits and floral notes of rose and violet, along with hints of bread crust. On the palate, it is fresh and mineral with a pronounced fruity taste. It pairs well with cold cuts and cheeses as well as with tasty land and sea dishes.