Vino Rosato Denominazione di origine controllata Bacarà
Rosé with a bright, vivid colour and intense aromas recalling rose and small red berries.
On the palate it is fresh and persistent, with hints of redcurrant and raspberry.
It is a very versatile wine, perfect to enjoy throughout the meal, paired with delicately flavoured dishes.
The signature label adds a pop touch, and the numbering makes every bottle unique.
Product name: Vino Rosato Bacarà
Grape variety: native red grape from the Roero
Designation: Vino Rosato
Classification: table wine
Color: rosé
Type: still
Country/Region: Italy
Alcohol content: 13.5%
Residual sugar: 0.10 g/l
Number of bottles produced: 800
Vineyard
% Grape variety: 100% native red grape from the Roero
Soil: sandy – calcareous
Exposure: South-East
Farming method: integrated pest management
Year of planting: 2000
Harvest type: manual in crates
Winemaking
Method: white vinification of native red Roero grape
Temperature: 25 °C
Duration: 20 days
Malolactic fermentation: in stainless steel
Aging: in stainless steel
Bottle
Empty bottle weight: 450 g
Aging potential: 2–3 years
Cork size: 26×44 mm
Cork material: Natural cork
Bottle type: Bordeaux
Chemical Analysis
Dry extract: – g/l
Total acidity: 5.24 g/l (tartaric acid)
Volatile acidity: 0.10 g/l (acetic acid)
Total SO2: 90 mg/l
Vino Rosato D.O.C. Bacarà
Rosé with a bright, vivid colour and intense aromas recalling rose and small red berries.
On the palate it is fresh and persistent, with hints of redcurrant and raspberry.
It is a very versatile wine, perfect to enjoy throughout the meal, paired with delicately flavoured dishes.
The signature label adds a pop touch, and the numbering makes every bottle unique.
Base information
Product name: Vino Rosato Bacarà
Grape variety: native red grape from the Roero
Designation: Vino Rosato
Classification: table wine
Color: rosé
Type: still
Country/Region: Italy
Alcohol content: 13.5%
Residual sugar: 0.10 g/l
Number of bottles produced: 800
Vineyard
% Grape variety: 100% native red grape from the Roero
Soil: sandy – calcareous
Exposure: South-East
Farming method: integrated pest management
Year of planting: 2000
Harvest type: manual in crates
Winemaking
Method: white vinification of native red Roero grape
Temperature: 25 °C
Duration: 20 days
Malolactic fermentation: in stainless steel
Aging: in stainless steel
Bottle
Empty bottle weight: 450 g
Aging potential: 2–3 years
Cork size: 26×44 mm
Cork material: Natural cork
Bottle type: Bordeaux
Chemical Analysis
Dry extract: – g/l
Total acidity: 5.24 g/l (tartaric acid)
Volatile acidity: 0.10 g/l (acetic acid)
Total SO2: 90 mg/l