Food Pairings for Trapiche Extra Brut Rose
In the nose, it shows deep red fruit aromas and bread notes due to the delicate contact sur lies. Great balance and freshness in the mouth.
Notes: Fermentation with selected yeasts at 16°C.Light fining. Second fermentation with the “Charmat Lungo” method in small 50-hl tanks. Fermentation at 14°C. In contact with lees during 120 days.
|Alcohol: 13%||pH: 3.00|
|Sugar: 10 grams per liter||Total Acidity: 5.92 grams per liter|