Milazzo D.Zero Rosé Pas Dosé Classic Method in Case 75 cl Azienda Agricola G Milazzo

The valorization of native vines also through the rediscovery of ancient biotypes, the experimentation in the vineyard in the selection of clones and in the extreme care to identify the most suitable soil, have always represented the salient elements of our work as winemakers. “L’Inzolia Rosa” is an example of this. An ancient Calabrese biotype that has always been cultivated on these hills which becomes the heart of our rosé wines and sparkling wines.

GRAPES: particular selections of an ancient Calabrian biotype commonly known in the Campobello di Licata area as Inzolia Rosa supported by the aromatic contribution of some selections of Chardonnay biotypes
SOIL TYPE: Milici, plateau of origin marly with a high clay component, highly calcareous, rich in skeleton - Munti, lower slope with gentle slope, very organic and rather deep soil
VINE TRAINING SYSTEM: Tent and Guyot
HARVEST TIME: First half of August Chardonnay - first half of September Inzolia Rosa
HARVEST METHOD: Manually in 14 kg boxes
VINIFICATION: The red grapes are destemmed and after a short cold maceration for a few hours they are pressed. The white grapes are whole bunch pressed. The free-run must is fermented at a controlled temperature. The refinement of the sparkling wine bases takes place in steel
MATURATION: The cuvée, with the addition of the "liqueur de tirage", is sent to fermentation. The bottles are placed in a pile where they remain on the yeasts for 18 months. The product is defined as "zero dosage" as the "liqueur d'expedition" does not contain added sugars and the residual sugar, naturally contained in the wine, does not exceed 3.0 g/l
ALCOHOLIC: 12.5% vol.