# Prosecco Rosé Extra Dry (Millesimato)

- **Producer:** Freixenet
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Glera, Pinot Noir
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 11.0%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 5–8 °C
- **Aromas & flavours:** strawberry, cherry, apple, lemon, grapefruit, blossom, cream

## About this wine

Freixenet, internationally celebrated as Spain's legendary Cava producer, expanded into northeastern Italy to blend their 150-year-old sparkling wine expertise with traditional Prosecco methods. This Prosecco Rosé was launched following the historic regulatory approval of the pink Prosecco category by the Italian Ministry of Agriculture in 2020. Beyond the liquid itself, the wine is instantly recognizable by its striking, diamond-cut frosted glass bottle designed to mimic a precious gem, giving it an ultra-premium, tactile presence.

## Interesting facts

- Housed in a striking, diamond-cut frosted glass bottle designed to mimic a precious gem.
- Launched immediately after the Italian Ministry of Agriculture officially approved the Prosecco Rosé DOC category in 2020.
- A cross-border collaboration bringing Spanish Cava giant Freixenet's sparkling expertise to Italy's Veneto region.
- Aged on its lees for at least 60 days, twice as long as standard white Prosecco, to develop finer bubbles.

## Food pairing

The off-dry sweetness (Extra Dry) and lively acidity of this sparkling rosé make it incredibly versatile. The acidity cuts through the richness of seafood and creamy cheeses, while the gentle residual sugar beautifully balances light spice and sweet-and-sour elements in global cuisine without overwhelming delicate proteins.

## Wine making process

Sourced from vineyards within the designated Prosecco DOC region of Veneto, the Glera and Pinot Noir grapes are harvested to balance crispness and red fruit expression. Glera juice undergoes a slow, cold-controlled fermentation in stainless steel to retain delicate floral aromatics, while Pinot Noir is vinified separately as a still red wine. The base wines are blended and secondary fermentation occurs in pressurized stainless steel tanks (Charmat method). The wine rests on its lees for a minimum of 60 days—double the requirement for white Prosecco—to enhance complexity and bubble persistence.