Rosett* - Cascina 'Tavijn
Rosato by Cascina Tavijn is a fresh and drinkable wine like never before. It comes with a colorful label to represent an imaginative little girl with a fuchsia hood, red shoes, surrounded by a thousand colored bubbles. The grapes used are red and is vinified spontaneously with only indigenous yeasts in steel tanks. Refine in the same tanks for a few months. Without sulfur dioxide addition, Rosett * is cherry pink. On the nose semotri of red fruit such as raspberries and pomegranate cherries and strawberries. The sip is consistent with the nose, fresh and flowing. Good length
Grapes: Red grapes.
Alcohol content: 12%.
Aging: Some months in steel.
Contains sulfites

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Rosett * - Cascina 'Tavijn
The Tavijn Rosato di Cascina is a fresh and drinkable wine like never before. It comes with a colorful label to represent an imaginative little girl with a fuchsia hood, red shoes, surrounded by a thousand colored bubbles. The grapes used are those of Freisa, and it is spontaneously vinified with only indigenous yeasts in steel tanks. It refines in the same tanks for a few months. Without added sulfur dioxide. Rosett * is cherry red in color. On the nose, red fruits like raspberries and pomegranate and strawberry cherries. The sip is consistent with the nose, fresh and flowing. Good length.
Service
We taste it at a temperature of 10/12 ° in tulip glasses. Daily wine.
Pairings
It goes well with starters of cured meats, first courses, main courses of meat, to try with a cut of beef.
Winery: Cascina 'Tavijn
The Verrua family, since 1908, vine-growing and wine from their own grapes. Verrua I have always worked with care and passion the five hectares of vineyards, the grapes and making wine directly selling the wines produced - about 20 thousand bottles a year - in an affectionate private clients. Nadia, with Daniela and Luigina sisters, represents the fourth generation of winemakers. Like many of the young people who decide to remain linked to the vineyard, it decided to undertake the bottling of its wines since 2001, relying on long experience of father Octavius in the cellar and the advice provided by the Mario Redoglia. For three years, the practice organic farming company (certification body ICEA): on a sandstone-sand soil, for the screws, the result mainly of a clonal selection, using fertilizers such as manure and shredded biologically derived and copper, sulfur and pyrethrum, to protect them. Spontaneous fermentation is left purely indigenous yeasts and the wines, not filtered or clarified, are svinati once all the sugar is carried out in alcohol and allowed to stabilize naturally in barrels. They make on average 3 or 4 decanting. The result are various cuvées.
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