This sparkling rosé. offers a solid structure and perfect balance. Pale pink in colour with a fine, persistent bead. A fruity bouquet with intense notes of apple, pear and apricot. Floral notes are also evident, particularly lime tree. On the palate it is well-structured, has a perfect balance of acidity and sapidity, and has a dry finish. Perfect as an aperitif and for cocktails, excellent accompaniment for the whole meal, particularly for fish and shellfish dishes.

Colour: Pale pink with a fine, persistent bead.
Fragrance: Fruity, with intense notes of apple, pear and apricot. Floral notes also evident, particularly lime tree.
Flavour: Fruity, with intense notes of apple, pear and apricot. Floral notes also evident, particularly lime tree.
Pairings: Perfect as an aperitif and for cocktails, excellent accompaniment for the whole meal, particularly for fish and shellfish dishes.
Serving temperature: 8/9°C
Alcohol content: 11.5°.
Sparkling winemaking method: Wine produced from a blend of glera and muscat rose grapes of the same vintage. Second fermentation at controlled temperature of 16-18°C in stainless steel tanks for approx. 40 days with the addition of selected yeasts.
Grapes: 84% Glera - 16% Incrocio Manzoni Muscat rose.
Production area: Veneto Region, Province of Treviso.
Soil: Flat terrain, clayey.
Orientation of vineyards: South.
Altitude of vineyard: 150 m a.s.l.
Training method: Double-arched cane system.
Production per hectare: 18,000 kg
Harvest: September.
Pressure: 5.5 bar
Format: 750 ml
Vegan Friendly

V.S. EXTRA DRY ROSÈ Castel del Mago

“Castel del Mago” sparkling Extra Dry Rosè is made from red grapes of the Alto Monferrato. The wine is fresh, delicate and light and fermented in closed tanks. It is perfect as an aperitive thanks to its roundness and balance.

The Extra Dry Rosé is made with red grapes, from the classic area of Alto Monferrato, harvested from the vineyards with yields limited to 70-75 quintals per hectare, the wine is fresh, delicate and light, with fermentation in autoclave, which after crushing of clusters is left on the lees for body and color.

However, she has a softness and balance that make it ideal as an aperitif and to accompany light appetizers and delicate dishes of fish and white meat. Perfect as aperitif, light appetizers, fish and white meat.