These grapes, regardless of originating from French Borgonha and their famous wines, it is best represented in the Champagne region than any other French region or territory expressing their capacity for the production of sparking wines.
2009
These grapes, regardless of originating from French Borgonha and their famous wines, it is best represented in the Champagne region than any other French region or territory expressing their capacity for the production of sparking wines.
16/20 – Guia Vinhos Portugal 2016
Good salmon hue, aroma shows a sweet fruit, the strawberry kind , attractive and suitable for appetizer . Thin in the mouth, dry and good acidity, it is a good product , interesting and will give you a good taste. The Pinot Noir works here very well
João Paulo Martins, wine advocate
Rosé Sparkling Wine
Lisboa/Estremadura until 2009
Lourinhã
Vinho Regional Lisboa
2009
Atlantic
Franc-Argillaceous and Eutric Fluvisol
Pinot Noir
Classical method, with 2nd fermentation in the bottle and period of aging “sur lies” in wine cellar
Alcohol 13,0 %; pH 3,06; Total Acidity 8,00 g/l TA
Pink
Fruity, with notes of good evolution in wine cellar
Fresh, light and delicate, presents a tiny bubble, that confers a creamy stucture with a long ending
Lying, at the constant temperature of 63º F (17º C)
At the temperature of 43 – 47 º F (6 – 8ºC)
Fish, Seafood, White meat
At Quinta do Rol, you will encounter cool summer afternoons without extreme temperatures which favours the grapes and their expression allowing for complex, fresh, light and delicate sparkling wines with a pronounced character.
This Sparkling Wine Rosé is elaborated through the classic method with the 2nd fermentation in the bottle and a period of aging “sur lies” in the wine cellar for duration of 18 months.
The “remouge” was manual and done in the traditional manner and, during the “dégorgement”, expedition liquor was not added, originating in an extra brut sparkling wine.
It is pink, very delicate in aroma, mixing notes of vegetables, berries and biscuits.
On the palate it is refined and persistent, well structured with a long dry and fresh ending.
It should be served chilled, accompanied by appetizers, salads, fish and seafood.
