Vinessum Rosé – Organic Rosé Sparkling Wine On the Lees
Vinessum Rosé is an organic rosé sparkling wine on the lees, crafted from Pignoletto with a small addition of Cabernet Sauvignon. It features a coral pink color, fresh wild berry aromas and a soft, vibrant palate, with natural lees sediment from bottle fermentation.
Limited production of 2,000 bottles.
Type: Rosé sparkling wine – On the lees
Grape Varieties: 95% Pignoletto – 5% Cabernet Sauvignon
Bottle Size: 750 ml
Alcohol: 12% vol
Allergens: contains sulphites (low content)
Special characteristics: no animal-derived products used
Aging: natural lees aging in bottle
Annual Production: 2,000 bottles
Serving Temperature: 8–10°C
Vinessum Rosé originates from vineyards in the Parco dell’Eremo di Tizzano, between Casalecchio di Reno and Zola Predosa, where altitude and North-West exposure support slow and balanced ripening. The vineyards are farmed organically with biodynamic integration, using green manure, vegetal fertilisation and manual vineyard work to preserve soil vitality.
The grapes are hand-harvested at the beginning of September. After gentle pressing, fermentation starts spontaneously in stainless steel at controlled temperature. Following the blend of Pignoletto and Cabernet Sauvignon, the wine is bottled and left to rest on the lees, developing its natural effervescence and unfiltered authenticity.
Organoleptic Characteristics
- Colour: coral pink
- Aroma: wild berries
- Palate: fruity, soft, lively
Food Pairings
Excellent as an aperitif, it pairs easily with first courses, fish, fresh cheeses, and light dishes.
Vineyard Origin
- Location: Parco dell’Eremo di Tizzano – Bologna Hills
- Altitude: 220 m a.s.l.
- Exposure: North-West
- Soil: medium-textured clay
- Year of Planting: 2007
- Density:
- Cultivation: Organic with integration of biodynamic methods
- Training System: Guyot
- Pruning: manual (80 cm cane renewal)
Vineyard practices: soil loosening, green manure, vegetal fertilisation, inter-row hoeing, mulching, manual suckering, shoot thinning, green pruning and tying.
Winemaking
• Manual harvest early September
• Small ventilated crates
• Soft pressing
• Spontaneous fermentation in stainless steel at controlled temperature
• Blend of Pignoletto and Cabernet Sauvignon
• Bottle fermentation and prolonged lees aging
• No animal-derived products used
• Low sulphite content
