MOON ROSÈ
Sparkling Brut Wine
Moon Rosé originates from an old Guyot-trained vineyard located in a magnificent area for winemaking, at an ideal altitude that guarantees a formidable temperature range and with a magnificent exposure to sun light.

Sensory notes
Moon Rosé originates from an old Guyot-trained vineyard located in a magnificent area for winemaking, at an ideal altitude that guarantees a formidable temperature range and with a magnificent exposure to sun light.
The Charmat method for this sparkling wine organoleptically recalls the products obtained with Champenoise (or classic): the particular aromatic notes based on the aroma and flavor deriving from the progression of the yeast during the maturation of the sparkling wine on its lees are recognized.
The color is antique pink, with a dense and subtle perlage in continuous ferment. A sumptuous and extremely elegant wine, it shows off its intense freshness as well as its refined savory vein. A balanced and tasty taste, rich in olfactory references, is supported by a lively and lasting finish with delicately balsamic signals.
Technical Sheet
TYPE
Quality Sparkling Brut Wine
GRAPES
Vino spumante di qualità (VSQ)
COLOR
Rosè
ALCOHOL
12% Vol.
VINEYARD
Ancient vineyard located at Tenuta Rosarubra, Pietranico (PE)
Age: 18 years
Altitude: 300 s.l.m.
Type of agriculture: Biodynamic
Certifications: Organic and Biodynamic DEMETER®
HARVEST
Moon Rosé originates from an old Guyot-trained vineyard located in a magnificent area for winemaking, at an ideal altitude that guarantees a formidable temperature range and with a magnificent exposure to sun light.
An excellent sparkling wine obtained from an early harvest during the first ten days of September, strictly manual, from an agriculture that has always had the utmost consideration for the environment and its biodiversity
WINE MAKING
Fermented in a rosé style at controlled temperatures in steel vats, followed by a sparkling process (second fermentation) with the “long” Martinotti-Charmat method for a duration of no less than 6 months. Followed by filtration and then bottled in an isobaric environment.