Monte Rossa
Franciacorta Flamingo Rosé Brut
| Denomination | DOCG Franciacorta Rosé Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Aging | Minimum ageing on the lees for 24 months |
- Composition: 60% Chardonnay and 40% Pinot Noir from 12 selected vineyards in Franciacorta
- Production method: bottle refermentation and a minimum of 24 months ageing on the lees
- Aromatic notes: hints of red fruits, rose petals, citrus, white flowers and delicate spices
- Tasting characteristics: fine and persistent bubbles, fresh and savoury flavour, lively finish
- Serving temperature and pairings: 8–10°C; recommended with fish tartare, shellfish and cheeses
Description
What kind of wine it is
Monte Rossa Franciacorta Flamingo Rosé Brut is a sparkling rosé wine created from a meticulous blend of Chardonnay and Pinot Noir. Made strictly using the Traditional Method, it stands out in the glass for its fine and persistent perlage. The bouquet opens with fragrant notes of red fruits, including raspberry and currant, intertwined with hints of rose petals, white flowers, citrus and spicy nuances. On the palate, it reveals an elegant structure characterised by pronounced freshness and savouriness, leading to a lively, harmonious and satisfying finish.
Where it comes from
The grapes destined for this Franciacorta grow among the morainic hills of the province of Brescia. The vineyards stretch across glacial soils, enriched with sandy and clay areas that impart a clear character and a precise fruity progression. The selection involves twelve different crus, spread across various municipalities, ensuring a multifaceted aromatic composition. Careful agronomic management includes dense Guyot and spur-pruned cordon plantings, maintaining a controlled yield to guarantee a base of great oenological value.
How it is produced
The process begins with careful manual selection in the vineyard, followed by gentle pressing that extracts only the best fraction of the must. Each cru is vinified separately: fermentation takes place partly in temperature-controlled steel tanks and partly in oak barrels. The base wine is then enriched through a blend with reserve wines, adding depth before the prise de mousse. The secondary fermentation follows the rules of the Traditional Method, with ageing on the lees for at least 24 months, finally completed by a Brut dosage that perfectly calibrates its balance.
History and Curiosities
Flamingo is the captivating evolution of the historic P.R. Rosé Brut, the iconic wine symbolising Monte Rossa's success. This alluring cuvée celebrates the meeting of Franciacorta's excellence with the vibrant nights of Las Vegas, encapsulating liveliness and passion in every glass. Produced strictly according to the Traditional Method, it matures for a minimum of 24 months on the lees, offering a persistent perlage and delicate aromas of red fruits. A multi-award-winning Franciacorta DOCG that expresses vibrant and harmonious elegance, ideal for accompanying the most unforgettable occasions.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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90/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2One of the most prestigious wine guides in Italy.
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92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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3Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1972
- Oenologist: Emanuele Rabotti
- Bottles produced: 500.000
- Hectares: 70
The history of Monte Rossa is starred by strategically winning decisions such as being first to abandon still wines to search for excellence in Franciacorta, or the determination to invest in technology, or again the continuous research and experimentation distinguishing this winery.
Today the Monte Rossa Company manages 70 hectars of vineyards. The different locations of cru on plots with different exposition contribute to increase the aromatic richness of grapes in such a way to make up very rich cuvée under the frame and complexity aspect. The Company production is 500.000 bottles approx. per year. Read more
| Name | Monte Rossa Franciacorta Flamingo Rosè Brut |
|---|---|
| Type | Rosé brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monte Rossa |
| Story | History and Curiosities Flamingo is the captivating evolution of the historic P.R. Rosé Brut, the iconic wine symbolising Monte Rossa's success. This alluring cuvée celebrates the meeting of Franciacorta's excellence with the vibrant nights of Las Vegas, encapsulating liveliness and passion in every glass. Produced strictly according to the Traditional Method, it matures for a minimum of 24 months on the lees, offering a persistent perlage and delicate aromas of red fruits. A multi-award-winning Franciacorta DOCG that expresses vibrant and harmonious elegance, ideal for accompanying the most unforgettable occasions. |
| Origin | Morainic hills of the municipalities of Bornato, Brescia, Cellatica, Erbusco, Monterotondo, Provaglio, Provezze, Cologne, Passirano and Adro (province of Brescia), Franciacorta (Lombardy), Italy |
| Soil composition | Glacial moraine with sandy and clayey areas |
| Cultivation system | Cordone speronato e Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | Maximum 95 q/ha |
| Fermentation | Minimum 24 months |
| Production technique | Traditional Method (bottle fermentation) |
| Wine making | Gentle pressing of the grapes with selection of the best part of the must (yield up to 55%); each cru vinified separately; fermentation partly in temperature-controlled stainless steel vats and partly in oak barrels; second fermentation in the bottle (Traditional Method) with ageing on the lees for a minimum of 24 months; blending of the base wine with 15% reserve wine before the prise de mousse. |
| Aging | Minimum ageing on the lees for 24 months |
| Allergens | Contains sulphites |