The Rocca Murer Pinot Grigio Rosato is a refreshing Italian rosé wine with a fruity bouquet of red apple and pear. Serve chilled to enjoy its fresh taste, perfect for casual sipping or pairing with light meals.
This product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
This Pinot Grigio stands out for its slightly pink colour. The scent expresses a fruity bouquet, with hints of red apple and pear and pleasantly fresh taste.
Dietary Information Suitable for Vegetarians and Vegans. Allergy Advice: Contains Sulphites.
| Alcohol by volume | 12.5% |
| Alcoholic content | 9.4 units |
| Grape variety | Pinot Grigio, Chardonnay, Teroldego |
| Producer | Cavit S.C. |
| Wine colour | Rosé |
| Type of closure | Screwcap |
| Country of origin | Italy |
| Packaging | Bottle |
| Agent | Cellars of Italy |
| Manufacturer | Cavit S.C., Via del Ponte 31, 38123 Trento, Italy |
Storage Instructions: To ensure this wine is consumed at its best, please see best before date on: 1 year.
History: L'affinamento prosegue in inox per breve tempo prima dell'imbottigliamento, in modo da esaltarne la freschezza ed il fruttato.
Regional Information: La Vallagarina, area viticola centro meridionale del Trentino. Clima e suolo di quest'area contribuiscono significativamente alle caratteristiche peculiari delle uve qui prodotte, dando vita a vini particolarmente profumati ed equilibrate al palato.
Vinification: Il mosto - bucce incluse - vieneportato a circa + 8 °C. Prima dellapressatura, si esegue una macerazione a freddo (+ 8 °C) in totale assenza di ossigeno al fine di incoraggiare l'estrazione aromatica dalle bucce. A macerazione conclusa, il piagiato viene pressato in modo soffice con presse a polmone e il mosto fatto fermentare in tank di acciaio inox a circa 18°C.
