Vajra Rosabella Rosato Vajra Rosabella Rosato
Vajra Rosabella Rosato
rose
Organic Certified

06694

Available / In Stock

Vajra Rosabella Rosato

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
Nebbiolo,Dolcetto,Barbera
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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