Gaudium Rosé – Organic Traditional Method Rosé Sparkling Wine
Gaudium Rosé is an Organic Traditional Method Rosé Sparkling Wine crafted from Grechetto Gentile with a small addition of Cabernet Sauvignon. It displays a coral-pink hue, fresh strawberry and raspberry aromas, and a fruity, fragrant palate.
Elegant and versatile, it is produced in 2,000 bottles and shines both as an aperitif and paired with delicate dishes.
Type: Rosé Sparkling Wine – Traditional Method
Grape Varieties: 95% Grechetto Gentile – 5% Cabernet Sauvignon
Bottle Size: 750 ml
Alcohol: 13% vol
Allergens: contains sulphites
Aging: minimum 9 months on the lees (bottle fermentation)
Dosage: zero dosage
Annual Production: 2,000 bottles
Serving Temperature: 8–10°C
Gaudium Rosé originates from vineyards located in the Parco dell’Eremo di Tizzano, between Casalecchio di Reno and Zola Predosa. The medium-textured clay soils, 220 m elevation and North-West exposure enhance the aromatic finesse of the grapes, grown organically with biodynamic integration.
Harvesting is performed by hand, collecting the clusters in small ventilated crates. After a gentle soft pressing, the must undergoes spontaneous fermentation in temperature-controlled stainless steel tanks. The blend of Grechetto Gentile and Cabernet Sauvignon is then bottled for a second fermentation, where it rests on the lees for at least nine months before disgorgement.
The result is a refined and expressive Rosé Metodo Classico, with delicate fruit notes, vibrant freshness and a refined perlage.
Tasting Notes
Colour: coral pink
Aroma: strawberry, raspberry
Palate: fruity, fragrant
Food Paring
Excellent with: appetizers, first courses, ideal also as an aperitif.
Vineyard Origin
Area: Colli Bolognesi – Parco dell’Eremo di Tizzano (Casalecchio di Reno and Zola Predosa)
Altitude: a.s.l.
Exposure: North-West
Soil: Clayey medium texture
Year of Planting: 2007
Density: Farming: organic with biodynamic integration
Training: Guyot
Pruning: manual (80 cm cane renewal)
Vineyard practices: soil loosening, vegetal fertilisation with legumes and grasses, mulching and green manure incorporation, inter-row hoeing, manual suckering, shoot thinning, green pruning and tying.
Winemaking
• Manual harvest (late August)
• Small ventilated crates
• Soft pressing
• Spontaneous fermentation in stainless steel at controlled temperature
• Bottle fermentation (minimum 9 months on the lees)
• Disgorgement à la volée
• Zero dosage
