Camossi Franciacorta Rosé is made from Pinot Noir grapes that shortly macerate during alcoholic fermentation in steel vats; the second fermentation takes place in the bottle according to the Traditional Method and matures on the lees for 24 months. Aromas of red fruits, citrus fruits, almonds, and hazelnuts are noticeable on the nose; freshness, creamy characteristic and mineral sensations make drinking very pleasant and captivating grace
No External Sugars Method
The business with 2014 harvest started to make wine with the No External Sugars Method.This method is based on a simple conception: grape is a fruit and so it needs to be picked up in the right moment of its maturation. The harvest takes place when grapes are phenologically mature, so, compared to a classic method where the collection is forced by men through a technological maturation (that is you pick up grapes depending on its level of acidity and sugar grade) that of No External Sugars Method is postponed. After the grape harvest, the pressing is soft to preserve at most the must acidity. In every step of winemaking, primary and secondary fermentation and in the eventual addition of the dosing syrup we use self-made sugar (in the form of frozen must)in order to obtain a product which is the natural expression of fruit without using external sugars( like sucrose or mcr).