Vajra Rosabella Rosato
Vajra Rosabella Rosato Vajra Rosabella Rosato
Vajra Rosabella Rosato
G. D. Vajra G. D. Vajra
rose
Organic Certified
  • Vajra Rosabella Rosato
    • Vajra Rosabella Rosato

    06694

    Available / In Stock

    Vajra Rosabella Rosato

    G. D. Vajra G. D. Vajra

    15,00 €

    Rosa Bella is a refined and airy rosé that captures a different facet of the Piedmont mountains: one of delicacy, vitality, and minerality. A rosé that clearly captures a delicate, floral, and fruity profile with notes of orange blossom, wild strawberry, white peach, and rose petals, while a subtle hint of spice lingers in the background. A surprisingly light and refreshing palate, with crisp acidity and a silky texture that lends balance and elegance. The fruity expression is accompanied by a hint of minerality, reinforcing its character as a particularly clean and straightforward—energy-filled—rosé. Designed for immediate enjoyment, Rosabella highlights the freshness and aromatic intensity of the native Piedmont grape varieties harvested early, making it an ideal choice for both aperitifs and light Mediterranean dishes.
    Vintage
    2025
    Country
    Italy
    Sweetness
    Dry wine
    Variety
    Barbera,Nebbiolo,Dolcetto
    Bottle Size
    750ml
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    Data sheet

    Vinification
    Vinification:
    Short-term skin-contact at low temperatures.
    Ageing
    Ageing:
    Short time with the fine lees before bottling

    Region:
    Piemonte
    Malolactic fermentation:
    No
    Alcohol:
    13%
    PH:
    3,19
    Total acidity (gr/L):
    6,08 g/L
    Residual sugar (gr/L):
    2,1 g/l
    Organic Certified:
    Yes
    Main grape :
    Nebbiolo

    More info

    Rosabella is a dry rosé wine made primarily from Nebbiolo, blended with small amounts of Dolcetto, sourced from young, organically farmed vineyards surrounding the winery. Harvesting takes place relatively early, with the aim of preserving high acidity, freshness, and aromatic purity. Part of the Nebbiolo is vinified using the saignée method (brief maceration at low temperatures), while the remainder is gently pressed to limit the extraction of color and tannins. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks, without malolactic fermentation, to preserve the wine’s natural acidity and “vitality.” This is followed by a brief aging period on the fine lees before bottling, with the aim of enhancing the texture without losing freshness.
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