Spumante Rosè Brut Axillo - Bruzzone

Description

Axillo Rosé is a sparkling wine produced by the Genoese Andrea Bruzzone entirely from Ciliegiolo grapes . A wine with a pleasant and intense foam and fruity aromas that mix with the hints given by the yeasts in the long contact with the wine, we are talking about a wine "with bottom" : in fact the typical deposit present in the bottle amplifies and increases the sensation that test our taste bud.

It is a seafood wine, specifically Ligurian and obviously on the finish it has a herbaceous and slightly almondy sensation, it stands out for being a light bubble , with a pleasant persistence on the palate and a marked flavor .

Why you should drink it

The winemaker Andrea Bruzzone is a hotbed of ideas and, in 2023, he gave life to something new: a rosé sparkling wine produced with the ancestral method - the bubble is created in the bottle after a second fermentation of the residual sugars from the first alcoholic fermentation - representing a novelty in the Ligurian wine scene .

It is a sparkling wine which, even if cloudy, is light , long-drinking , tasty, easy to drink, a novelty in Liguria that cannot be missed in your tastings.

When to uncork it

This Rosé is a carefree wine, drink it lightly, a glass that will change your day.

Excellent with first and second courses of delicately flavored fish , but I recommend you enjoy it with a nice plate of fried fish by the sea. Wine, why not, also excellent as an aperitif .

How to drink it

It should be served at a temperature of 10 degrees . Before serving it, you can choose to gently shake the bottle so that the bottom goes into suspension or leave it in the fridge for at least a couple of days in an upright position to let the bottom settle and drink at least the first part of the clear bottle.

Vinification and refinement

We are talking about an ancestral method , the first fermentation is interrupted at a certain sugar level, the partially fermented must is then bottled and here the fermentation ends, creating a light bubble in the bottle. The yeasts are left partly inside the bottle after partial disgorgement. Mushroom cap.

Territory

The area in which it is produced is located in the heart of Valpolcevera , above Genoa, between the municipalities of Morego and San Cipriano .

Soil

The soil is predominantly mineral , gravelly and full of skeleton .