The ROSE' BRUT M.C. BIO* by COSSIGNANI L.E. TEMPO is a refined rosé sparkling wine from the Marche region, an Italian area known for its rich winemaking tradition. This IGT stands out for its delicacy and freshness, the result of careful work in the vineyard and cellar that enhances the sandy-limestone terroir and the Sangiovese grape variety. The manual harvest takes place in the second decade of August, and the rigorous selection of grapes ensures a superior quality product, with a soft foam and a fine, persistent perlage, accompanied by a lively bouquet of sour cherry, pomegranate, and pink grapefruit. Alcohol content: 12. Vineyard management: The training system is a trellis with a planting density of 2.7m x 1.1m. Bilateral guyot pruning. Harvest/Vintage: Second decade of August, selected grapes hand-picked into small 15 kg boxes and then cooled for 48 hours in a refrigeration unit. Organoleptic notes: The sparkling wine presents a delicate pink colour. The foam is soft and abundant, with a fine and persistent perlage. On the nose, there is a lively bouquet characterised by pronounced notes of sour cherry, pomegranate, pink grapefruit, and floral hints of dog rose. On the palate, it is perceived as fresh, velvety with a perfect harmony between the tasting freshness and the elegant creaminess of the foam. Saline and mineral finish. Soil: Sandy-limestone. Winemaking/Aging: The work in the cellar is entirely focused on maximum respect for the grapes and musts to make the grape variety and terroir the main actors. Only the free-run must is retained from pressing, therefore the yield never exceeds 37/38% (to give an idea of the meticulous work, the ratio is 1 plant = 1 bottle). The musts resulting from micro-parcellation in the vineyard are managed separately and interpreted at their best through meticulous research on the materials to be used in the first fermentation (cement, barrique, tonneaux). This is carried out using indigenous yeasts following the preparation of the pied de cuve. About 40% of the vintage wine is kept in the cellar to constitute Vin de Reserve for the cuvées of the coming years. The stabilisation of the wines is carried out using only cold and the second fermentation in the bottle occurs in environments with low temperatures, taking advantage of a natural cave present in the cellar. Our annual production of Rosé from Sangiovese grapes is approximately 3000 bottles.