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Mirabello Pinot Grigio Rose Spumante
Mirabello Pinot Grigio Rose Spumante

Country of Origin: Italy

Region: Venezie

Grape Varieties: Pinot Grigio 87%, Pinot Nero 13%

Alcohol by Volume: 12.5%

Food Matches: A fantastic aperitif. Also goes well with light salads, pasta, rice or summer pudding with cream.

Special Features: Vegan


Price: £9.59
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Tasting Notes: A fresh creamy pink fizz produced with Pinot Grigio and Pinot Nero. A lively rosé fizz with delicate aromas of red berries and a palate of lush, summer fruits.

Producer Details: Set up in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Vini Piemontesi, the leading co-operative in Piemonte. All areas of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's Claudio Manera and Lella Burdese. Working closely with growers and cooperatives, their aim is to produce a range of authentic, well-priced wines from local grape varieties. The mainstay of white wine production is Pinot Grigio, sourced from the Pavia region south of Milan, Friuli and the Veneto, with the addition of Prosecco, and Grillo and Catarratto wines from Sicily.
The reds come from mature, low yielding vineyards in Sicily, Puglia and Abruzzo, the source of some of Europe's most undervalued and characterful wines. Their most recent project has brought Cannonau and Vermentino from Sardinia to the portfolio.

In The Vineyard: Produced from selected Pinot Grigio and Pinot Nero grapes grown on hillside vineyards in the Pavia region, in northern Italy. The grapes were hand harvested during the first 2 weeks of September.

In The Winery: Grapes are sorted in the vineyard before being destalked and crushed, then cooled to around 8 °C. Before pressing, 12 hours’ cold maceration is carried out in order to encourage extraction of the aromas from the skins. The crushed grapes are then gently pressed using a bladder press and the must fermented in stainless steel at a temperature of around 18°C. There follows a period of maturation in stainless steel before a second fermentation which lasts for approximately 2 weeks, followed by 8 weeks of ageing on the lees with daily stirring. 

 
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