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Fitzrovia Rosé
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Description :
The name Fitzrovia comes from the area of London between Bloomsbury and Camden, frequented by Sir Christopher Merret, the first person to document the traditional method in 1665.
Whole-bunch pressed to limited pressure, which gives a low yield of 62% volume to weight. A natural cold settling takes places without the use of enzymes. Fermentation at a moderate temperature of 16-18 C in stainless steel using natural yeast. The red grapes are destemmed and fermented on skins at 25 C for 14 days. The blend is made just before malolactic fermentation is carried out
Grape varieties :
47% Chardonnay, 44% Pinot Noir, 9% Pinot Meunier
Altitude :
5m - 65m ASL
Vineyard age :
Between 8 and 22 years old
Exposure :
South & Southeast
Soil :
Clay & Limestone, Flint & Loam
Dosage at disgorgement :
10.5 g/l
Bottle fermentation on the lees :
12 - 18 months
Alcohol :
12.5%
Tasting notes :
A delicate salmon color with an abundance of fine bubbles. Chardonnay brings freshness and finesse, while the Pinots add the classic red fruits for which England is so acclaimed. A raspberry and red currant nose carries through to a fresh fruit-driven palate.
Press Notes
- Wine Enthusiast
- NV90 points
- 201491 points
- Wine & Spirits
- NV91 points
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