The hills surrounding Trento, Italy; all between 1000 - 2000 ft above sea level with either south-eastern or south-western exposure.

Wine maker notes

Ferrari Rosé is made using the traditional metodo classico. After a hand-harvest in September, the wine undergoes a gentle pressing and macerates with the skins for a brief time to extract just the right amount of color. The first fermentation then occurs in tanks. The wine is then bottled and a second fermentation occurs with selected yeasts. The resulting wine is matured for 25-30 months on the lees, with a gradual turning of the bottle upside-down (rémuage). Sediment is removed through disgorgement. The final touch is the addition of the "liqueur d’expedition” (a tiny dose of sugar) and selected wines (the recipe for which remains a closely guarded Ferrari secret).

Technical notes

12% abv

Food pairing

A sparkling wine of pronounced finesse. Perfect served as an aperitif or with lighter dishes, especially seafood.