Masottina Prosecco DOC Rose (750ml)
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Wine Type
Sparkling
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Size
750ml
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Vintage
NV
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Country
Italy
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Region
Veneto
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Sub-Region
Treviso
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Grape
GleraPinot Noir
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Food Pairing
AperitifCold SaladsSeafood Pasta Dishes
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Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
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Vegan Friendly
Yes
Masottina is the historic brand of the Dal Bianco family, a reality born and grown in the hills of the Conegliano Valdobbiadene Prosecco Superiore DOCG. The company was founded in 1946 by grandfather Epifanio Dal Bianco, who laid the foundations to produce excellent wines. His eldest son Adriano (an oenologist who studied at the School of Viticulture and Oenology, in the Historical School of Conegliano) is at the helm of the company together with his sons who carry on the production with dedication and tenacity. The Dal Bianco family has almost three hundred hectares of vineyards, the majority extend over the hills of Conegliano Valdobbiadene. Masottina produces a range of Prosecco and is committed to limiting their environmental footprint in the vineyards and winemaking. They currently farm 87 hectares of vines organically and others undergoing conversion.
Tasting Notes
Pale pink in the glass with delicate red berry fruit, stone fruit and floral notes. The palate echoes the ripe sweet berry aromas along with some tropical fruit. The mouthfeel is pleasantly creamy and abounds with easy drinking ripe and juicy fruit flavours. The wine strikes a harmonious balance between acidity and softness. Enjoy this as you would any other Prosecco; with antipasti, prosciutto and melon, green salads or a light aglio, olio, peperoncino pasta.
Method
As of the 2019 harvest producers can now make a Prosecco rose. To make this Prosecco Rose Brut, white Glera grapes are blended with wine made from the red varieties Pinot Nero and indigenous Raboso. The reds undergo just a short maceration of 24-36 hours to extract colour. The wine gets is bubbles through the classic method used for Prosecco production, “Charmat method” or “Metodo Martinotti” as the Italians call it; a second fermentation in a pressurized tank for about a month followed by filtering the yeast and bottling. Â
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