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Spumante Metodo Classico Rosé Dosaggio Zero “Pfaffe” NV – Baldessari Casa del Picchio Verde

Intense and brilliant pink color; fine and persistent perlage. The nose is fruity and fragrant with hints of raspberry, rose and violet. On the palate it is fresh, creamy, elegant and balanced.

Availability: 6 in stock


Availability: 6 in stock

Characteristics & Details


Grape Variety





Wine Region


About this wine

The organic grapes used to produce the Spumante Metodo Classico Rosé Dosaggio Zero “Pfaffe” Baldessari Casa del Picchio Verde are grown at 500 meters above sea level, in medium-textured clay soils. After the harvest and selection of the grapes, they are macerated briefly to obtain a brilliant pink color and then refermented in the bottle following the principles of the Classic Method. The permanence on the lees lasts 48 months and subsequently a remuage of the bottles is carried out with consequent disgorgement. The Spumante Metodo Classico Rosé Dosaggio Zero “Pfaffe” Baldessari Casa del Picchio Verde  will be bottled without any added sugar. The grapes to produce Baldessari wine have thick and crunchy skins, capable of giving intense and marked aromas to the wines. The roots, not irrigated, carry very concentrated elements and nutrients from the soil that intensify the traces of the Trentino earth. This is why the wines produced by the Azienda Agricola Baldessari have a dense aroma, which reflects the characteristics of our territory. Wines capable of transmitting, as was the dream of the brothers Giuseppe and Marco Baldessari, essences of the sun, sky, woods, rain and ripe fruit. In short, poetry and land capable of giving life to unique products. “Baldessari wine is produced around the land surrounding the city of Trento and is managed according to the organic farming method for the antiparasitic defense we resort to the use of copper hydroxide and wettable sulfur at limited doses and defined for each treatment on the basis of climatic conditions in order to avoid damage to the pedofauna and accumulation in the soil, enological adjuvants and the use of sulfur dioxide. “- Michela Baldessari

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