Brut Rosé
Brut Rosé
Brut Rosé
Brut Rosé
Brut Rosé
Brut Rosé

Brut Rosé


The most fashionable rosé wine has bubbles; inevitable in this Brut Rosé Moroder, with a bright pink color with shades of purple and conclusive perlage. A wine that has aromas of red fruits and floral notes, it is good for a sparkling aperitif but also to accompany a fish meal. A pleasantly fresh and rightly acid Sparkling Wine Rosé harmonious and balanced.

Type: Rosé Sparkling Wine
Producer:Azienda Agricola Alessandro Moroder
Made inItaly
Alchool Content %: 12% vol


This Brut Rosé has the following composition: 50% San Giovese, 50% Syrah. The vines of the firm Moroder are located on the hills in the Conero Natural Park; and are exposed to the southeast. The winemaking process is done in white, after a short maceration and fermentation at controlled temperature. Charmat method, second fermentation in autoclave with selected yeasts for about 120 days at 13-14 ° C. 


Azienda Agricola Alessandro Moroder. Frazione Montacuto, 112. 60129 Ancona.The Moroder family, originating from Val Gardena, after having perfectly rooted in the territory of Ancona with thriving businesses, has decided to passionately dedicate to agriculture, focusing exclusively on the production of the wine, so much to do Rosso Conero an excellent product. Always oriented towards the production of high quality wine, the company Moroder focus on the cultivation of wine grapes, native of the Conero, achieving in 1988 the "Tre Bicchieri"of Gambero Rosso. Today the company is one of the top viticulture in the Marche and is a member of the Committee Grandi Cru of Italy.

Grapes Merlot 50%, Sirah 50%. Contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, rosé wines match best with cold meats, vegetable based main courses, white meats, stew and tinfoil wrapping fish . How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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