

Enjoy the delightful floral and almond notes of Zonin Cuvee Rose Extra Dry, a soft and smooth sparkling wine. This Italian sparkling wine is produced by the historic Zonin family winery, established in 1821, and is perfect for celebrations or as a refreshing drink.
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The must is obtained by soft pressing of Glera and Pinot Noir grapes. Then 50% undergoes an initial fermentation at a controlled temperature of 18° C (64° F), while the remaining 50% is stored at 0° C (32° F) as unfermented must. They are assembled and transferred into pressurised stainless steel tanks where the secondary fermentation occurs to create bubbles according to the traditional Charmat method.
Country of origin: Italy
Storage: Package type: Bottle
Allergen Information: Contains Sulphur Dioxide/Sulphites. Contains Sulphites.
Brand: Zonin
Brand details: Zonin is a family winery first established in 1821. Recognised as one of the first Italian sparkling wine producers.
Manufacturer: Produced by: Casa Vinicola Zonin S.p.A., Gambellara, Italia.
Country of Packing: Italy
History: Zonin is a family winery, established over 200 years ago in 1821 in the Veneto region. Recognised as one of the finest Italian sparkling wine producers.
Grape variety: WhiteGrapeBlend
Current vintage: NV
Regional information: Bottled in Gambellara in the North of Italy, the heartland of Italian sparkling wine and home to a number of distinctive styles.
Tasting notes: Well-blended and delightful. On the palate it is soft and smooth with floral notes and a hint of almond.
Alcohol by volume: 11
Units: 8.25
Producer: Casa Vinicola Zonin S.p.A., Italia
Serving suggestions: Best served chilled at 5-6°C. Once opened, keep refrigerated & consume within 2 days.
Taste category: Brut Sparkling Wine
Vinification details: The must is obtained by soft pressing of Glera and Pinot Noir grapes, then 50% undergoes an initial fermentation at controlled temperature of 18° C (64° F), while the remaining 50% is stored at 0° C (32° F) as unfermented must. Lately they are assembled and transferred into pressurised stainless steel tanks where the secondary fermentation occurs to create bubbles according to the traditional Charmat method.