The
Rosé Sparkling Wine Metodo Classico by Cossignani L.E. Tempo is a refined rosé sparkling wine from the Marche region, made from local varieties.
The Cossignani family, who have been cultivating the land since the 1800s, celebrates their long family tradition by producing sparkling wines that represent the territory. It offers an intriguing bouquet on the nose with hints of fresh red fruits, notes of plum and rose, while on the palate it is silky, fresh, elegant, and creamy.
The Metodo Classico Rosé by Cossignani L.E. Tempo enhances the freshness and elegance of Sangiovese. This label originates from the Cossignani L.E. Tempo estate, located in Contrada S. Pietro in Massignano, on a property of about 20 hectares managed under organic farming. The Sangiovese grapes come from thirty-year-old vineyards cultivated in a hilly area about 200 meters above sea level, with a sunny southeast exposure, on limestone and sandstone soils ideal for viticulture. Manual harvesting takes place around mid-August, and the bunches are cooled for 24 hours before gentle pressing with brief skin contact. The must ferments partly in cement tanks and partly in barrels, and the base wines are then blended for the cuvée, which re-ferments in the bottle according to the Metodo Classico, with a stay on the lees for 18 months.
The Rosé by Cossignani L.E. Tempo, thanks to its good structure and aromatic intensity, is particularly well-suited to be enjoyed at the table with cured meats, seafood appetizers, or shellfish stews. It presents a bright pale pink color with brilliant reflections, crossed by a fine and persistent perlage. The bouquet is characterized by floral scents of iris and violet, aromas of red currant, raspberry, wild strawberries, pomegranate, aromatic herbs of the Mediterranean scrub, and bread crust. The sip is smooth and fragrant, with a pleasant crispness and sapidity, accompanied by a fresh and persistent finish.
The work in the cellar is based on the utmost respect for the grapes and musts, to best enhance the grape variety and terroir. The pressing retains only the free-run juice, with a yield that never exceeds 37-38%, equivalent to one bottle per plant. The musts from the micro-parcellations in the vineyard are managed separately and ferment with indigenous yeasts, using cement, barrels, and tonneaux. About 40% of the wine from the vintage is kept as Vin de Reserve for future cuvées. Stabilization occurs through cold, and re-fermentation in the bottle takes advantage of a natural cave in the cellar. The annual production of Rosé from Sangiovese grapes is about 3,000 bottles.
Advice on the Rosé Sparkling Wine Metodo Classico by Cossignani L.E. Tempo
The preparation of the
Liqueur de Tirage takes place in spring and is added to the base wine, with the bottles closed by a stainless steel crown cap resting horizontally for at least 24 months on the fermentation lees. After disgorgement, the Liqueur d’Expédition is added, dosing from 1 to 12 g/l of sugar depending on the vintage.
The sparkling wine presents a delicate pink color and a soft and abundant foam, with a fine and persistent perlage. On the nose, it offers a lively bouquet with notes of morello cherry, pomegranate, wild green plum, and floral hints of rose. On the palate, it is fresh and velvety, with a perfect harmony between gustatory freshness and creaminess of the foam.
It is a Metodo Classico with good structure and aromatic intensity, particularly suitable for being enjoyed at the table with a platter of cured meats, seafood appetizers, or shellfish stews.
