Virage Rose Brut Spumante

Founded in 1946 by Epifanio Dal Bianco, Masottina built its reputation on a single engineering conviction: that Glera's aromatic delicacy is destroyed by pump-induced oxidation. Adriano Dal Bianco — second-generation CEO and head winemaker — designed the gravity-feed vinification system at Terre di Ogliano so that must travels from reception through soft pressing to fermentation tanks entirely by gravity, a protocol far more common in premium still-wine estates than in Charmat-method sparkling production.

The Virage Rosé Brut draws on Masottina's Veneto holdings, blending Glera with Pinot Noir per DOC Rosé regulations. Primary fermentation runs in stainless steel at controlled temperature (15–18°C), preserving the grape's native aromatic lift. Secondary fermentation (prise de mousse) is conducted in pressurised autoclaves at 13–14°C — the Charmat/Martinotti method — producing the fine, persistent perlage that is a house signature. No oak is used at any stage. Residual sugar sits within the Brut threshold (≤12 g/l), keeping the palate dry and focused.

What sets this expression apart within the DOC Rosé category is the gravity-feed infrastructure behind it: a Charmat producer engineering its must-handling with the oxidation-aversion of a Grand Cru still-wine cellar. The NV character follows the house's fruit-precise, low-sweetness profile — red berry, white peach, and the mineral edge that Masottina's morainic-soil sourcing consistently delivers. Drink on release through 2–3 years.