1. Rotari Rose Trentodoc 2013 Color
Pale pink with light copper reflections
Aroma
Elegant, red fruit notes - blackberry, cherry and raspberry - with white fruit and pineapple, and very slight yeasty notes
Structure
Delicate and fragrant, with elegant and soft structure and lively acidity and minerality
Perlage
Persistent, fine and elegant
The NEW Rotari Rose is now vintage dated, aged minimum of 24 months on the lees, estate grown and produced. We will showcase the absolute quality and value that our high scoring Rosé represents, in comparison to competitors from every country

2. This elegant rose is made with Pinot noir and Chardonnay , which express the Dolomites of Trentino territory. Pinot Noir is the most difficult international variety to cultivate and make wine from because of its soil needs and the importance of weather. But thanks to the great variability of microclimates and micro-territories in Trentino, Pinot Noir can express its great aromatic richness and its elegant structure on very poor soils located between 400 and 550 meters above sea level. In these micro-territories on the one hand the excellent sun exposure ensures perfect maturation and sugar accumulation of red fruit aromas, the other the strong temperature preserves the acidity of the skin and a robust structure that does not release polyphenolic material during operation – ultimately benefitting the softness and elegant taste. After de-stemming, the grapes are cooled to 10 ° C and remains in contact with the skins for 12 hours to obtain the maximum extraction of aromatic properties, a limited extraction of color, and extraction of polyphenolic component. This produces a rich juice of perfumes and low in tannins. The Chardonnay vineyards are located along the beautiful Adige valley at an altitude ranging from 400 to 500 meters above sea level ensuring a strong temperature that promotes the synthesis and accumulation of aromas and keeping nice acidity. After de-stemming, the grapes are subjected to soft pressing for a rich juice of scents and flavors that are rich in polyphenolic substances, bitter and tannic.
The 2013 vintage shows interesting climatic conditions but was in favor of allowing a more rational growth cycle, that over time made the fall harvest period within the historical average.
The winter began with a sharp drop in temperatures below normal. January, February and March were characterized by high rainfall, higher than the seasonal average, described as one of the most rainy and snowy seasons in the last 50 years. From the second half of July, however, arrived the great heat wave, where the difference in temperatures between day time and night time created conditions for a long maturation and without a doubt the best of the two previous years. The harvest began in early September in the less elevated areas and better exposed, and lasted until September 20 in areas at higher altitudes between 450 and 600 m above sea level. During this time the conditions of good weather and the significant temperature variations between night and day, allowed the grapes to reach the harvest with a good acid profile, a perfect state of health and a wonderful aromatic richness made of warm notes but still fragrant and elegant.
100% MANUAL COLLECTION: All the grapes are hand selected and picked from our wine growers and then brought into the cellar quickly to be processed and made into wine.
100% STEEL VINIFICATION: to respect the rich aroma s of the Pinot noir and Chardonnay, the wine is vinified only in steel with selected yeasts and without any aging in oak wood.
MALOLACTIC FERMENTATION: Only the Chardonnay basic wines are subjected to malolactic fermentation in order to smooth down the acidity of the Pinot noir and increase the roundness.
WINE MAKING: The wines are aged in steel until February, then processed according to the champagne method with a maturation on the lees in bottle for at least 24 months.