Features
Name:
Perlé Trento DOC Rosé Riserva 2017 Ferrari
Terrain:
Predominantly calcareous
Cellar
Ferrari is the winery of excellence for Trento Doc bubbles. The Ferrari myth was born from a man, Giulio Ferrari, and his dream of creating a wine in Trentino that could compare with the best French Champagnes.Giulio Ferrari was a pioneer. He was the first to realise the extraordinary vocation of his land and was the first to spread Chardonnay in Italy. He began to produce a very select few bottles, with an obsessive cult for quality. Having no children, Giulio Ferrari looked for a successor to whom he could entrust his dream. Among the many suitors he chooses Bruno Lunelli, owner of a wine shop in Trento. Thanks to his passion and entrepreneurial talent, Bruno Lunelli managed to increase production without ever compromising on quality. Today, the third generation of the Lunelli family keeps the Ferrari dream alive. Marcello, Matteo, Camilla and Alessandro run the company together with an extraordinary team with the aim of innovating in the wake of tradition, taking Ferrari around the world as an ambassador of the Italian Art of Living.
Description
Perlé Trento DOC Rosé Riserva Brut 2017 from the Ferrari winery is a vintage sparkling wine of great quality. Obtained from a careful selection of Pinot Noir and Chardonnay from the family vineyards. Precious and velvety, supported by an excellent structure that enhances the typicality of Pinot Noir. The product is sold with a case.
Organoleptic characteristics:
The elegance of the perlage shimmers in antique pink hues. The nose has an intense bouquet dominated by elegant notes of small fruits. The pleasant fragrances of rose and raspberry give way to toasted perceptions of biscuit and candied orange. In the mouth it is precious and velvety, supported by an excellent structure that enhances the typicality of Pinot Noir. It is enriched by a delicate note of spices, sweet almond and yeast. The finish is long and persistent.
Storage time:
over 7 years
Vinification
Soft pressing and alcoholic fermentation at controlled temperature;
re-fermentation in the bottle according to the Classical Method
Acknowledgements
2017 Bibenda 
2015 WJames Suckling 92/100
