Anima Rosa Metodo Classico Vespaiola Brut

Viticulture in the province of Vicenza has its roots in ancient times. Fossil remains of grapevines discovered in Salcedo testify to the presence of vines as far back as the Tertiary period. A significant milestone in the region's winemaking history dates to the late 13th century, when the Codice Vineale of Bassano established strict regulations governing wine production and trade. Vespaiola is a historic grape variety, appreciated by the Venetians and praised for its quality as early as 1610 by Andrea Scotto. Its name derives from the attraction that the sweet juice of its grapes holds for wasps. After difficult periods marked by phylloxera and the two World Wars, the revival of local viticulture culminated in 1969 with the recognition of the Breganze DOC, protecting this iconic wine of the region. Anima Rosa Metodo Classico Brut by Firmino Miotti is produced on the hills of Colle di Santa Lucia in Breganze, in the Vicenza foothills, from a blend of two indigenous grape varieties: Vespaiola (98%) and Gruajo (2%), the latter giving the wine its delicate rosé colour. An original expression of Breganze's winemaking tradition, in which the natural freshness of Vespaiola meets the aromatic nuances of red berries, creating an elegant, lively and distinctive traditional-method sparkling wine. The grapes, carefully selected during harvest, are hand-picked into 10 kg crates to preserve their integrity. After gentle pressing, the must ferments at a controlled temperature of 18°C and is aged in stainless steel tanks until tirage. Secondary fermentation then takes place in the bottle according to the traditional method, followed by 36 months of ageing on the lees before disgorgement in April 2026. The wine displays a delicate rosé colour, while the nose reveals elegant aromas of red berries, particularly redcurrants and raspberries. On the palate, it stands out for its lively acidity, freshness and pleasant vibrancy, offering a harmonious and inviting drinking experience. Anima Rosa Brut is ideal as an aperitif and pairs beautifully with fish starters, shellfish, tartare and delicate dishes. Product Sheet: Grape Varieties: 98% Vespaiola, 2% Gruajo. Production Area: Colle di Santa Lucia in Breganze, in the foothills of Vicenza, Veneto. Soil Characteristics: Volcanic soils, inverted Guyot vine training system, yield of 120 quintals per hectare. Tasting Notes: The wine displays a delicate rosé colour, imparted by the presence of Gruajo in the blend. The nose reveals elegant aromas of red berries, with notes of redcurrants and raspberries. On the palate, it is fresh and lively, supported by good acidity that enhances its elegance and pleasant drinkability. Serving Temperature: Best served at 8–10°C (46–50°F). Alcohol Content: 12.50% ABV. Ageing: Secondary fermentation in the bottle according to the traditional method, followed by 36 months of ageing on the lees before disgorgement in April 2026. Winemaking Notes: The grapes, carefully selected during harvest, are hand-picked into 10 kg crates to preserve their integrity. After gentle pressing, the must ferments at a controlled temperature of 18°C and is aged in stainless steel tanks until tirage. The blend consists of Vespaiola (98%) and Gruajo (2%), the latter contributing to the wine's delicate rosé colour. Secondary fermentation takes place in the bottle, followed by 36 months of ageing on the lees. Yield per Hectare: 120 quintals per hectare (12,000 kg/ha). Harvest Period: Second ten days of September, hand-harvested. Food Pairings: Ideal as an aperitif, it pairs beautifully with fish starters, tuna and salmon tartare, carpaccio, shellfish and fried fish. Its freshness and lively acidity also make it particularly enjoyable with delicate vegetable dishes and fresh cheeses.