zurlie vino rifermentato in bottiglia
Bicycles abandoned on the meadow, two glasses hidden in the rucksack, wonderful view. A little surprise, just to deserve a kiss.

Petnat Rosé BIO

``The idea of second fermentation in bottle was born from a challenge to valorize the minerality and freshness of our soils toghether with their exposition. The experiments lead us sto discover an unique product of all Valpolicella region. An extremely versatile wine that represent with semplicity a new expression of our traditional origins.``

WINE: Frizzante wine Surlie (second fermentation in bottle).;


SOIL TYPE: Massimago estate (Mezzane di Sotto) – mainly limestone soil , toghether with mixed clay and marn;

DENSITY: 5000 plant/hectars;


VINIFICATION: The grape are picked by hand between end of august and beginning of september in order to keep high acidity. After a short maceration of few hours the grapes are pressed to get a a pale pink must. The must is cold fermented for a week.

The wine is then bottled with added selected yeasts needed for a second fermentation in bottle. When they end their action the yeasts drop on the bottom of the bottle but thay continue to be in contact with the wine and they make it more complex and more able to age. The pression in the bottle is 2.5 BAR.

ALCOHOL: 11,00 % vol.

SUGAR: 0,0 G/L

CHARACTERISTICS: Dark pink hazy colour (with dissolved yeasts). Pale pink clear colour (with depositated yeasts);

Nose: aromas of yeast, liquirice, pink grapefruit, delicate profume of rosebud , wild strawberries and mulberry;

Palate: smooth start, sfresh and juicy, marked mineral notes. The finish is extreamely refreshing.

PAIRING: perfect aperitif. Good paring with coldcuts and fired meal (Fried fish, fritto piemontese, tempura). Risotto “alla milanese”. End of meal with dry pastries or chocolate (chocolate salami, Sacher cake). Pizza.

LABEL: “Uomo senza tempo” of Franco Chiani. From an idea of Camilla Rossi-Chauvenet e Franco Chiani.

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