Val Rose

Well balanced, fresh and creamy.

Jačina

12

% VOL

ML.

750

ml

Tip

Sparkling Wine

Detalji o proizvodu

Blend of Cabernet Sauvignon and Grenache varieties in the proportion of 50-50%. It is characterized by a light pink color with a copper sheen and pleasant aromas of fresh fruit. The taste is distinctly fruity, with dominant notes of strawberry and raspberry. Well balanced, fresh and creamy.

Serving

Temperature: 5 – 7 °C

Glass: Extended Champagne Fluittes

Pairing with food

Sparkling rosé is a very versatile wine when it comes to food. However, it has a special affinity for cured and smoked meats, fish pâtés, salads, and goes well with shellfish. It goes well with duck and even pork. It is a good companion for small berries, such as raspberries, but also chocolate.

Harvest

Despite extremely high temperatures and dry weather, the 2015 harvest was of exceptional quality not only for the production of red, but also white wines. The grapes were in excellent health. Harvesting was done exclusively at night (due to lower temperatures), in order to preserve the full aromatic potential of the grapes.

Technical information

VARIETIES COMPOSITION

Cabernet Sauvignon, Grenache

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YIELD

8–10 t/ha for Cabernet Sauvignon; 4–6 t/ha for Grenache

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TIME OF HARVEST

the first half of September for Cabernet Sauvignon; for Grenache it covers the whole of September due to different climatic conditions from year to year.

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HARVESTING METHOD

hand-picked

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VINIFICATION

stainless steel dishes

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FERMENTATION TEMPERATURE

18 °C

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LENGTH OF FERMENTATION

10-15 days

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LENGTH OF MACERATION

10–15 days for primary fermentation, and 1–2 months for secondary fermentation

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MALOLACTIC FERMENTATION

coinoculation with specially selected strains of malolactic bacteria

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AGEING

the basic wine for the production of sparkling wine is aged in stainless steel vessels on fine lees for up to 6 months. At the end of the secondary fermentation, the sparkling wine is aged on the "yeast" (sediment resulting from the yeast used for the secondary fermentation) for about a year, and after degassing for a few more months in order to harmonize the wine. In this way, the wine is enriched with manno-proteins and polysaccharides, which contributes to the fullness of the taste and leads to the formation of tertiary aromas, which enrich the primary and secondary aromatic complex of the wine.

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Total length of aging: up to 2 years

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LENGTH OF AGEING

2 years

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CHEMICAL ANALYSIS

alcohol–12.5 vol%, pH–3.08, total acids–5.39, reducing sugar–15.0 g/l