Bepin de Eto Flavé Rosato Brut Millesimato is a rosé spumante from the hills of Conegliano, made from a special crossbreed rarely bottled in sparkling form. What does Millesimato mean for spumante? It indicates that the wine originates from a single specific vintage and thus reflects the character of that year. This Brut combines intense fruit, fine mousse, and a slightly saline finish, with remarkable precision in vinification.
With 12.5% alcohol, 5.5 g/l acidity, and 12 g/l residual sugar, this rosato positions itself in the Brut category, balancing freshness and fruit.
The grapes come from the hill zone of Conegliano, at the foot of the first foothills of the Dolomites in the north of the province of Treviso.
- Altitude 270 meters above sea level: ensures cool nights and preservation of aromatic tension.
- East – West exposure: even sun exposure throughout the day.
- Clay soil: contributes to structure and subtle minerality.
- Planting density 4,000 vines per hectare: promotes concentration.
- Guyot pruning system: controlled yield and ripening balance.
- Yield 130 q.li/ha: tailored for freshness and fruit expression.
The harvest takes place in the second decade of September.
The vinification aims for color retention, aromatic intensity, and finesse in the mousse.
- Incrocio Manzoni 13.0.25: a cross between Raboso and Moscato d’Amburgo.
- Cryomaceration 12 hours at 10 °C: skin contact for color and aromatic extraction without harsh tannins.
- No classic alcoholic fermentation with skins: focus on fresh and pure juice.
- Aging 3 months in stainless steel: preservation of primary aromas.
- Presa di spuma without sugar addition: second fermentation based on must, bottle pressure 5 atm.
This approach yields a fine and persistent effervescence with controlled freshness.
Incrocio Manzoni 13.0.25 – Conegliano (Rare crossbreed)
A cross between Raboso and Moscato d’Amburgo that combines structure and color with aromatic finesse and floral notes.
Bepin de Eto is located in San Pietro di Feletto in the hill zone of Conegliano and works with vineyards at the foot of the Dolomites. The estate combines traditional cultivation methods like Guyot with precise temperature control in the cellar. The focus is on millesimato spumanti with clear fruit expression, fine mousse, and a recognizable regional signature.
