Hallé Rosé sparkling wine comes from the earliest maturing grapes of our Nebbiolo, in order to preserve the right acidity and to have a not excessive alcohol level. Nebbiolo grapes, once separated from the grape-stones, are directly transferred into the press. An extremely soft pressing and maceration in the press for 2 hours, dry ice to keep a very low temperature in order to best preserve the fragrance of Nebbiolo. The peels and the must stay together a few hours, just to get that particular and delicate shade of antique pink that distinguishes the Rosé in the bottle. Then the must, now separated from the peels, ferments in steel tanks at controlled temperature.
Re-fermentation: It takes place in the bottles according to the ”Metodo Classico” (the first one in our territory to produce this type of wine).
Foodpairing: Aperitif, Fish and white meat