Cancello dell'Alba
Cancello dell’Alba Rosé Wine originates in Pramaggiore, a land devoted to wine, nestled between cool mountain breezes and the warm sea climate.
The carefully selected Merlot grapes are macerated with their skins for one day, the time necessary for to start white winemaking. The grapes are then left to ferment for ten days at a rigorously controlled temperature before undergoing a weekly manual bâtonnage to gently reintegrate the settled lees back into the wine. A meticulous task that makes Cancello dell’Alba Rosé an elegant wine to be mindfully tasted in order to properly grasp the art of rosé winemaking.
The carefully selected Merlot grapes are macerated with their skins for one day, the time necessary for to start white winemaking. The grapes are then left to ferment for ten days at a rigorously controlled temperature before undergoing a weekly manual bâtonnage to gently reintegrate the settled lees back into the wine. A meticulous task that makes Cancello dell’Alba Rosé an elegant wine to be mindfully tasted in order to properly grasp the art of rosé winemaking.
Categories
Wine glass
Label name
Cancello dell'Alba RosèType (Storage Temperature)
stable (room temp)Packaging / Sales format
750ml or 375ml bottle
CIPRIANI INDUSTRIA SRL
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BAKERY PRODUCTS AND SPECIAL OCCASIONS FROZEN PRODUCTS OILS, VINEGARS AND DRESSINGS PASTA, RICE, ETHNIC PRODUCTS, CEREALS AND FLOURS PLANT, FRUIT AND VEGETABLE PRESERVES SAUCES SWEET AND SAVOURY SNACKS WATER AND SOFT DRINKS WINE, BEER AND ALCOHOLIC BEVERAGES
The obsessive attention to detail and uncompromising quality has led to the establishment of Cipriani Food. A constant stimulus, which over the years has allowed the company to add a number of specialities to its range of traditional egg pasta, such as - Durum wheat pasta, sauces, condiments, the violet artichoke from the island of Torcello, desserts such as Fugassa and Panettone, meringues, biscuits, ice creams, tonic waters and the iconic Bellini created by combining prosecco and white peach puree as invented by Giuseppe Cipriani at Harry's Bar in Venice in 1948.