Italy Officially Introduces the Prosecco DOC Rosé to Singapore and Southeast Asia.

Italy Officially Introduces the Prosecco DOC Rosé to Singapore and Southeast Asia.
This week, Italy officially introduced a new wine: the Prosecco DOC Rosé, marking the sparkling wine’s presence in Singapore and Southeast Asia.

Held under the auspices of the Prosecco DOC Consortium, which controls and manages the Controlled Designation of Origin Prosecco, the launch also introduced the product to prospective distributors, retailers, and importers in Singapore and Southeast Asia. It also included 11 of Italy’s eminent wineries (Piera 1899, Antonio Facchin & Figli, Masottina, Torresella, Villa Sandi, La Gioiosa, Le Rughe, Cantine Borga, Viticoltori Ponte, Astoria, and Zardetto. 

Ideal as an aperitif, for parties, events and nights out because of its sparkling and bubbly qualities, Prosecco is popularly sought after as wine to be paired with food and as a base for many wine cocktails, with uncomplicated, light, smooth, and fruity flavours. Thus, the new Prosecco DOC Rosé represents the evolution of a wine already famous all around the world that is the Prosecco DOC. Its success is built upon a formula of knowledge backed by centuries of time-honoured tradition. Such a knowledge in wine-making is handed down through many generations, combined with the enological discipline and know-how derived from the North-Eastern Italy territories spanning between Veneto and Friuli-Venezia Giulia, home of breath-taking landscapes and unique Italian traditions. The wine is produced using Glera (minimum 85%) and Pinot Nero grapes (between 10% and 15%) and every bottle of Prosecco DOC Rosé has an official mark guaranteeing its quality and authenticity.
The sparkling production process takes place via natural fermentation through the Martinotti / Charmat method. In this respect, Prosecco DOC Rosé will always bear the title 'Millesimato' because it must contain 85% of grapes from the vintage declared on the label.
The wine is pale pink with a fine and persistent perlage which is a result of a fermentation period of minimum 60 days. Its nose carries the signature scents of Glera - namely white flowers, apple and bright citrus, enriched with hints of raspberry bestowed by Pinot Noir. 
The typical mouthfeel is that of bright and lively acidity that imparts freshness, and its tasting intensity is characterised by a convincingly soft and refined structure, provided by an extended aging on the lees. The finish lingers with floral and fruity aromas.
a.   Brut Nature - With no sugar dosage, the mouthfeel is characterised by the intensity of gustatory notes.
b.   Extra Brut - With a limited sugar residue, sapid and acidic notes prevail.
c.  Brut – Possessing a strong taste, it is best enjoyed when paired with dishes from international cuisines
d.   Extra Dry – Presented in the traditional version, the wine is ideal as an aperitif and with dishes which are of delicate flavours