About this wine
Prosecco rosé
Prosecco rosé? Yes, it does exist. You take the basic grape Glera and a few per cent of Pinot Nero, make a basic wine from these and add bubbles in the pressure tank. A few weeks later the carbon dioxide is well incorporated, and now the challenge is to determine the dosing. Dry or sweet? William Savian decided on the latter, so extra-dry. We are happy to follow him.
William Savian is innovation in person. Not only does he cultivate his 42 hectares according to the methods of organic farming; he installed a photovoltaic system on the roof of his winery many years ago, thanks to which he supplies a considerable proportion of his business with his own electricity. Pesticides are applied with modern tunnel sprayers, so any excess can be caught and recycled. With all these measures, it also becomes easy for William Savian to satisfy the demanding Delinat guidelines. But, he also demonstrates his open mind as a winemaker. Latest example: Prosecco rosé, an extra-dry from the harvest before last. Without Glera, there’s no Prosecco, but for colour we need a red variety. Which is, Pinot Nero. It all follows logically, because Pinot Noir is what made champagne what it is.