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The hills surrounding Trento, Italy; all between 1000 - 2000 ft above sea level with either south-eastern or south-western exposure.
| Wine maker notes |
| Ferrari Rosé is made using the traditional metodo classico. After a hand-harvest in September, the wine undergoes a gentle pressing and macerates with the skins for a brief time to extract just the right amount of color. The first fermentation then occurs in tanks. The wine is then bottled and a second fermentation occurs with selected yeasts. The resulting wine is matured for 25-30 months on the lees, with a gradual turning of the bottle upside-down (rémuage). Sediment is removed through disgorgement. The final touch is the addition of the "liqueur d’expedition” (a tiny dose of sugar) and selected wines (the recipe for which remains a closely guarded Ferrari secret). |
| Food pairing |
| A sparkling wine of pronounced finesse. Perfect served as an aperitif or with lighter dishes, especially seafood. |
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