Ferrari Maximum Rosè Trento Doc

Ferrari Maximum Rose is a metodo classico Trento DOC made with Pinot Nero and Chardonnay grapes from the company vineyards. The Pinot Nero is responsible for the rosé colour of the wine, which is vinified via a short maceration of the skins in order to extract the colour and the aromas typical of the Pinot Nero skins. Grapes are hand-harvested and brought to the winery for pressing. The Chardonnay grapes follow the white wine production process, while the Pinot Nero grapes (the most ripened ones, depending from year to year) is de-stemmed and put in a steel vat at a temperature of around 8°C per the cold maceration. The duration of this process can change according to the level of ripeness of the Pinot Nero grapes, meaning how easy it is for the skins to deliver their features to the must. Once the desired colour is obtained, the must is separated from the skins, selected yeasts are added and the alcoholic fermentation can finally start. Afterwards blending takes place and the best wines are selected to create the Ferrari Perlé Rose. Once blended, sugar and yeasts are added and the base wines are bottled for the second fermentation according to the 'metodo classico' method. For the Perlé product line, the Ferrari company decided to refine the wine for 36 months in the bottle before disgorgement, so that the bubbles created are fine and velvety, the aromas are ripened and on the mouth the Ferrari Maximum Rosé will be incredibly balanced. After disgorgement, the crown cap is removed and the bottles are capped with the typical mushroom-shaped cork. They are then labelled, packed and released on the market.