Notes: Col di Luna produces sparkling wines at the foot of the Dolomites, with a family tradition and preference for the Brut style. Flora rosato comes from the local grape variety called Raboso, a trifecta of spice, brambly fruit, and a rather energetic acidity! The wine is fermented with a slight maceration on the skins for 12 hours, and then continues to ferment in the tank. Once the wine settles, the producer transfers the juice to the bottle, where it finishes fermentation and creates the magic fizz. This is the traditional col fondo style, and you’ll notice a bit of ‘fondo’, or sediment, in the bottle. As always... FUSO's our project to search for and bottle Italy’s natural and characterful daily drinkers from farmers and producers who are our long-time friends and colleagues.
Food Ideas: Fried Zuchinni flowers filled with goat cheese. Asparagus tarts, shaved apple and parmesan spring greens salad, canteloupe and prosciutto, fried calamari in a tomato salad.
ANNUAL PRODUCTION: 7,000 cases