Italian Christmas Gift Box Limited Edition

The Prosecco Extra Dry DOC spumante is made following the white winemaking process. The grapes are softly pressed to obtain the must, which is then treated by refrigeration and filtration. Fermentation takes places in temperature controlled stainless steel tanks at between 18°C and 22°C and there is no contact between the must and the skins during this time.

Glera vineyards situated in the Prosecco production area of Treviso.

After the primary fermentation, stabilization and secondary fermentation (“prise de mousse”) follow according to the Charmat method. The residual sugar is balanced at the time of bottling according to the values for the Extra Dry classification. After the primary fermentation, stabilization and secondary fermentation (“prise de mousse”) follow according to the Charmat method. The residual sugar is balanced at the time of bottling according to the values for the Extra Dry classification. After the primary fermentation, stabilization and secondary fermentation (“prise de mousse”) follow according to the Charmat method. The residual sugar is balanced at the time of bottling according to the values for the Extra Dry classification.

The grapes are allowed to over-ripen slightly then soft-pressed. Must from the first-pressing is decanted by gravity without being clarified and immediately allowed to ferment in pressure tanks at a temperature of 15°C. The fermentation process is interrupted by cooling when the desired level of alcohol is reached, leaving a pleasant natural residual sugar in the new wine.

Vines trained with the traditional Guyot system with a density of 4,500 plants/Ha and a wine yield of 70 Hl/Ha.

After the alcoholic fermentation, the Moscato d’Asti is allowed to rest and settle down in the bottle for a short period of time before being released for consumption.

The grapes are pressed lightly to avoid the extraction of harsh tannins. Fermentation with maceration follows at controlled temperature for about 10-12 days. The must is pumped over every 4 hours.

The production area is situated around Sambuca di Sicilia, in the province of Agrigento. The region’s warm and dry climate keeps the vineyards healthy and lowers the risk of rot and mildew spoiling the fruit. Constant winds blowing from Africa also influence the vineyards, keeping temperatures steady and the vineyards ventilated. The nearby Arancio Lake supplies the vines with nutrients and water even during the driest seasonal peak; this brings about the production of fresh and fruity aromas while retaining a balanced level of acidity.

Ageing in French and American oak for 4-5 months.

After pressing, the grapes are fermented according to the classic red winemaking technology, consisting in allowing maceration with the skins. Racking off the skins follows and the newly fermented wine is sent to storage tanks.

The company owns 60 hectares of vineyards at the top of the plain and the foothills of the Emilia. This area is particularly suitable for growing grapes, thanks to its microclimate and also to the features that characterize its clayey soil. The planting system utilized is the spurred cordon.

After the malolactic fermentation, the wine goes through re-fermentation in order to acquire its perlé character and is finally allowed some time in bottle before being released for consumption.

Upon delivery, each micro batch of grapes is divided according to quality, then crushed and pressed with soft presses. The over 200 stainless steel tanks preserve various quality levels which Rotari’s winemakers blend to perfectly balance sugars and the unique acidity of grapes. First fermentation takes place in the Rotari winery, built 70% underground and powered by renewable resources.

Rotari is one of the few Metodo Classico wineries that still harvests its grapes by hand. Vineyard heights range from just below 200m to above 600m a.s.l. Soils are Dolomia, a unique calcium and magnesium carbonate stone formed over 250 million years ago, which boosts the aromatic profile and minerality of grapes.

In Spring, the base wine is enriched with yeast and bottled with crown caps, then stored horizontally. Here takes place the second fermentation. The fine and delicate mousse which characterizes Rotari Riserva d'Oro Millesimato Brut, is obtained calibrating the right amount of ageing on the lees, to find that uniquely perfect balance. The final product ages and refines on the lees for at least 36 months.

After crushing the grapes are fermented in stainless steel tanks using selected yeasts. The fermentation temperature is maintained at 26-28°C and the must is pumped over its skins twice a day to draw colouring substances and tannins from the skins. After 10-15 days the wine is separated from the lees to prevent solubilisation of bitter tannins.

Located at altitudes of 250-300 metres, the vineyards of Azienda Uggiano stretch over the hillsides joining Montespertoli with Montelupo Fiorentino and San Casciano Val di Pesa.

The wine is aged in big oak casks of 30/60 Hl for 6-8 months. It is then stored in stainless steel tanks until bottling and, after bottling, it rests in bottle for at least 6-8 months before being released.