DECIMO ROSA Sparkling Brut

Martinotti Method

First vintage: 2020

It is in chronological order our third sparkling wine, a label born of the need to keep up with the times. The onion skin pink color is the result of precise cold maceration of Pinot Noir. The result is a fresh and pleasant bubble, soft and unobtrusive.

On the nose, hints of fruit from maceration combine with those of arneis and chardonnay, while on the palate it is very delicate and at the same time persistent.

For the more rosé enthusiasts we left a little tip on the inside of the back label, go take a look!

Sparkling Wine Brut Decimo Rosa Cascina del Pozzo Castellinaldo d'Alba (CN) Roero

TEN ROSE

Pinot noir

50%

Arneis

25%

Chardonnay

25%

Grapevine	Pinot noir 50%, Arneis 25%, Chardonnay 25%.
Production area	Castellinaldo d’Alba – Roero
Land	Sandy with low percentages of silt and clay
Exposure / Altitude	280 – 330 m
Breeding / Pruning	Counter-espalier / Guyot
Planting density	5,000 vines per hectare
Yield per hectare	70hl
Harvest	Manual in late August or early September
Vinification	Soft pressing; maceration on the skins of Pinot Noir for 24 hours; alcoholic fermentation in thermo-conditioned stainless steel; maximum regime 17°; oxygen protection; sparkling by Charmat method.
Refinement	3 months in stainless steel barrels with periodic batonnages.
Bottles per year	12.000
Pairings	Fish dishes, delicate appetizers, vegetables au gratin, fresh cheeses.
Formats	0.75L – 1.5L

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Frequently Asked Questions

Curiosities and questions about Brut Decimo Rosa sparkling wine and related concepts

It is a modern Rosé that will strike its fourth vintage in 2023. Contact with the skins of Pinot Noir red wine gives it its characteristic rosy coloring.

The method of producing Decimo sparkling wine is perfected by the Martinotti-Charmat method, a name dedicated to Federico Martinotti, of Villanova Monferrato (Piedmont, province of Alessandria) who invented controlled refermentation in autoclaves in 1895. “Charmat” because in 1910 Frenchman Eugéne Charmat built and patented such equipment.

Wikipedia: https://it.wikipedia.org/wiki/Metodo_Martinotti

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.