2021 Technical Specifications
Grape Varieties Pinot Noir; percentage not stated
Classification Pomino Spumante Rosé DOC; Metodo Classico; Brut Millesimato
Region Pomino
Fermentation Vessels Temperature-controlled stainless-steel tanks, with a portion fermented in wood
Pressing Method Soft Pressing To Obtain Clear Must With Light Anthocyanin Extraction
Production Details Grapes were hand harvested into 15 kg crates during the coolest hours. Soft pressing was followed by 12 hours of cold clarification. After controlled-temperature fermentation in stainless steel, with a portion fermented in wood, the cuvées were assembled in March. Tirage was followed by a long, unspecified period on lees, riddling, disgorgement and several months of bottle maturation before release.
Tasting Notes Pale bright pink; elegant persistent effervescence; floral notes, red berries and pink grapefruit; roasted, pastry and bread-crust notes; fresh, fine-bubbled and savoury with a long finish
Sources: www.frescobaldi.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir; percentage not stated
Classification Pomino Spumante Rosé DOC; Metodo Classico; Brut Millesimato
Region Pomino
Fermentation Vessels Temperature-controlled stainless-steel tanks, with some wine fermented in wood
Pressing Method Soft Pressing To Obtain Clear Must With Light Anthocyanin Extraction
Production Details Hand-harvested Pinot Noir arrived in 15 kg crates during the coolest hours, was soft pressed and underwent 12 hours of cold clarification. Fermentation was in controlled-temperature stainless steel, with some wine fermented in wood. Cuvée assembly occurred in March, followed by tirage, 40 months on lees, riddling, disgorgement and several months of bottle maturation before release.
Tasting Notes Clear pale pink; extremely fine persistent perlage; blackcurrant, pink grapefruit, orange blossom and pastry; dry, clean, creamy and elegant, with freshness and a long finish
Sources: www.frescobaldi.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir; percentage not stated
Classification Pomino Spumante Rosé DOC; Metodo Classico; Brut Millesimato
Region Pomino
Fermentation Vessels Temperature-controlled stainless-steel tanks, with a portion fermented in wood
Pressing Method Soft Pressing To Obtain Clear Must With Slight Anthocyanin Extraction
Production Details Hand-harvested Pinot Noir arrived in 15 kg crates during the coolest hours, was softly pressed and underwent 12 hours of cold clarification. Fermentation was in controlled-temperature stainless steel, with a portion fermented in wood. The cuvées were assembled in March, followed by tirage, 40 months on lees, riddling, disgorgement and several months of bottle maturation before release.
Tasting Notes Crystalline soft pink; very fine perlage; blackberry, raspberry, black cherry and currant; crisp citrus, white pepper and pastry; fresh, mineral and very long
Sources: www.frescobaldi.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Pinot Noir; percentage not stated
Classification Pomino Spumante Rosé DOC; Metodo Classico; Brut Millesimato
Region Pomino
Fermentation Vessels Temperature-controlled stainless-steel tanks, with a portion fermented in wood
Pressing Method Soft Pressing To Obtain Clear Must With Light Anthocyanin Extraction
Production Details Hand-harvested Pinot Noir arrived in 15 kg crates during the coolest hours, was soft pressed and underwent 12 hours of cold clarification. Fermentation occurred in controlled-temperature stainless steel, with a portion fermented in wood. Cuvée assembly in March was followed by tirage, 48 months on lees, riddling, disgorgement and several months of bottle maturation before release.
Tasting Notes Soft pink with copper reflections; extremely fine perlage; raspberry, blackberry, pomegranate and blood orange; white pepper and croissant; fresh and persistent
Sources: www.frescobaldi.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Pinot Noir; percentage not stated
Classification Pomino Spumante Rosé DOC; Metodo Classico; Brut Millesimato
Region Pomino
Fermentation Vessels Temperature-controlled stainless-steel tanks, with a portion fermented in wood
Pressing Method Soft Pressing To Obtain Clear Must With Light Anthocyanin Extraction
Production Details Hand-harvested Pinot Noir arrived in 15 kg crates during the coolest hours, was soft pressed and underwent 12 hours of cold clarification. Fermentation occurred in controlled-temperature stainless steel, with a portion fermented in wood. Cuvée assembly in March was followed by tirage, 48 months on lees, riddling, disgorgement and several months of bottle maturation before release.
Tasting Notes Soft pink with copper highlights; fine bubbles; blackberry, black cherry, blackcurrant and pink grapefruit; pastry; fresh, mineral, long and persistent
Sources: www.frescobaldi.com ↗ · Compare this vintage
2015 Technical Specifications
Classification Pomino Spumante Rosé DOC; Metodo Classico; Brut Millesimato
Region Pomino
Fermentation Vessels Temperature-controlled stainless-steel tanks, with 15–20% fermented in wood
Pressing Method Gentle Pressing To Obtain Clear Must With Mild Anthocyanin Extraction
Production Details Hand-harvested grapes arrived in 15 kg crates during the cooler hours, were gently pressed and underwent 12 hours of cold clarification. Fermentation was in controlled-temperature stainless steel, with 15–20% fermented in wood. March assemblage was followed by tirage, 36 months on lees, riddling, disgorgement and several months of bottle maturation before release.
Tasting Notes Pale pink with salmon-to-copper highlights; fine persistent perlage; red fruit, citrus, orange blossom and spice; pastry, bread crust and light toast; fresh, soft, elegant and balanced with a long finish
Critics Ratings James Suckling 94 points; Luca Maroni 90 points
Sources: www.frescobaldi.com ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Pomino Spumante Rosé DOC; Metodo Classico; Brut Millesimato
Region Pomino
Fermentation Vessels Temperature-controlled stainless-steel tanks and French-oak barriques
Pressing Method Gentle Pressing To Obtain Clear Must With Mild Anthocyanin Extraction
Oak Types French oak
Production Details Hand-harvested grapes arrived in 15 kg crates during cooler hours and were gently pressed, followed by 12 hours of cold clarification. Fermentation was at 16°C in controlled-temperature stainless steel; 15–20% fermented in French-oak barriques, some new. March assembly was followed by bottling and in-bottle secondary fermentation, 36 months on lees, riddling, disgorgement and further bottle ageing before release.
Tasting Notes Soft salmon pink with copper reflections; continuous persistent perlage; pink grapefruit, raspberry, black cherry and spice; pastry; round, velvety, elegant and harmonious with a fresh finish
Critics Ratings Wine Advocate 90 points; Wine Enthusiast 91 points; Drinks Business Silver Medal
Sources: www.frescobaldi.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 12.5%
Grape Varieties Pinot Noir; percentage not stated
Classification Pomino Spumante Rosé DOC; Metodo Classico; Brut Millesimato
Region Pomino
Sites Castello Pomino, Pomino, Rufina
Production Details Pinot Noir reached excellent ripeness as early as the third week of August; the sheet does not state that this was the complete harvest date.
Tasting Notes Salmon pink with auburn reflections; fine continuous persistent bubbles; strawberry, blackberry, bitter cherry and spice; rounded and soft, with blueberry, currant, lime and green-lemon notes
Food Pairing Light antipasti, raw fish, shellfish, sushi, fried seafood, full-flavoured first courses, roast poultry and veal
Critics Ratings James Suckling 92 points; Wine Enthusiast 92 points; Drinks Business Silver Medal
Sources: www.frescobaldi.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 12.5%
Grape Varieties Pinot Noir; percentage not stated
Classification Pomino Spumante Rosé DOC; Metodo Classico; Brut Millesimato
Region Pomino
Sites Castello Pomino, Pomino, Rufina
Production Details Pinot Noir reached excellent ripeness as early as the third week of August; the sheet does not state that this was the complete harvest date.
Tasting Notes Salmon pink with auburn reflections; fine continuous persistent bubbles; strawberry, blackberry, bitter cherry and spice; rounded and soft, with blueberry, currant, lime and green-lemon notes
Food Pairing Light antipasti, raw fish, shellfish, sushi, fried seafood, full-flavoured first courses, roast poultry and veal
Critics Ratings Wine Enthusiast 92 points; James Suckling 92 points
Sources: www.frescobaldi.com ↗ · Compare this vintage
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| Wine-SearcherLWIN 2388384 | — | — | wine-searcher.com ↗ |
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Phone
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