The Rossese Bianco grape varieties were once widespread in the regions of Liguria and Piedmont but they slowly began to disappear.
A small quantity remains in Piemonte in the Langhe district, where its presence has been certified for many years on the list of authorized grapes in the national registry of wine grape varieties.
Winemaking method: The grapes are harvested by hand and taken to be made into wine right away. After destemming and pressing the grapes, the alcoholic fermentation starts in the must in a stainless-steel tank.
In the final phase of fermentation, part of the mass is transferred with its fine lees into French oak barrels, where it then remains for about 12 months, and the other part remains in steel, always with its fine lees, “sur lie”.
Batonnage are periodically done to keep the fine lees in suspension.
At the end of maturation, the two masses are assembled and then bottled.
