# Rotari Blanc de Blancs Extra Brut (2018)

- **Producer:** Mezzacorona
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Trentino-Alto Adige, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** citrus, green fruit, blossom, pastry, brioche, biscuit, bread, vanilla, hazelnut, almond, honey

## About this wine

The Rotari Blanc de Blancs Extra Brut 2018 is a sparkling white wine from Trentino, Italy, produced by Mezzacorona under its Rotari brand. It is a representative of the Trentodoc appellation, which signifies wines made using the classic method in the mountainous Trentino region. The name 'Rotari' is inspired by the Lombard king Rothari. Mezzacorona, established in 1904, is a cooperative comprising over 1,500 growers committed to quality and sustainable practices, with Rotari being their dedicated sparkling wine label. The wine's distinctiveness stems from its high-altitude vineyard origins, the influence of the alpine climate, and its prolonged aging on lees, which contributes to its complexity and minerality.

## Interesting facts

- Named after Lombard king Rothari, a historical figure in Trentino.
- Represents the Trentodoc appellation, signifying classic method production in Trentino.
- Described as 'very close to Champagne' in quality.
- Awarded 'Sparkling Wine of the Year' by Allt om Vin in 2018.

## Food pairing

The wine's high acidity cuts through the richness of creamy sauces and fatty proteins, while its minerality complements the briny notes of seafood. Delicate flavors in the food are enhanced rather than overpowered by the wine's complexity.

## Wine making process

The Rotari Blanc de Blancs Extra Brut is produced using the Metodo Classico (Classic Method), involving a secondary fermentation and aging in the bottle. The Chardonnay grapes are hand-picked and carefully selected from high-altitude vineyards in Trentino. Primary fermentation occurs mostly in steel tanks, with a portion fermented in lightly toasted oak. The wine then undergoes a minimum of 48 months of aging on lees before disgorgement. This process contributes to the wine's complexity, fine bubbles, and persistent finish.