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Product information compiled from producer, importer and reference sources.
Veneto rosé sparkler from Prosecco's heartland—Glera base with Pinot Noir skin contact, Charmat method.
Torresella's rosé expression emerges from the rolling hills of Valdobbiadene in northeastern Veneto, where limestone-rich marl soils and morning fog off the Asolo plateau define the microclimate. The house sources Glera as its primary base, supplemented with
Pinot Noir for color and structure, vinified via the Charmat method (tank fermentation, 30–60 days on lees) to preserve delicate aromatics and maintain the characteristic fine perlage.
The dosage sits in the Brut range, allowing the wine's natural acidity and stone-fruit character to dominate. Torresella's rosé stands apart from commodity Prosecco through deliberate skin-contact timing—a technique that extracts tannin and phenolic complexity without sacrificing the varietal's inherent freshness.
Drink within 18 months of release for optimal bubble structure and aromatic intensity.
Sommelier’s pick: Burrata with heirloom tomato and basil—acidity cuts through cream, strawberry notes echo tomato sweetness · Prosciutto di Parma and melon—salinity and fruit alignment, bubbles cleanse palate between bites · Seared scallops with lemon beurre blanc—stone-fruit aromatics complement shellfish sweetness, acidity prevents richness
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