Rosè Brut Classic Method "Triskell"

For the production of this classic method rosè sparkling wine of great quality and thickness, the cooperative Coenfer selects the best Mayolet grapes.

Vinification: destemming and prefermentative maceration of the must with the skins for about 12 hours at controlled temperature, soft pressing of the skins and start of alcoholic fermentation with selected yeasts at controlled temperature, at the end, after 10-12 days, racking and batonnage in stainless steel at the beginning of the week and then fortnightly until July of the following year; foam with selected yeasts at low temperature and horizontal storage of bottles; remuage manual on pupitres, degorgy after at least 36 months of aging on the lees.

Matching all meals, with fish menu or delicate meats.