Spumante Rosè extra brut


  • This is a quality, classic method sparkling Rosè wine produced by Azienda Agricola Vignalta.
  • It is made from Friularo grapes, a native grape variety of the Venetian countryside with a certain presence in the vineyards of the area between Monselice and Bagnoli for at least 400 years.
  • This variety is at its best in the flatter areas where its pleasant acidity and aromatic bouquet ripen
  • It has fragrant bouquet of citrus and peach scent, pampered by light notes of bread crust….a perfect accompaniment for great occasions
  • The bottle is embellished with a pearl mounted on 925 silver stud made by hand with the “a lume” technique an ancient workmanship used in Venice since the 13th century.


Product Description

Azienda Agricola Vignalta is located in a production area that has a high geological and pedogenetic complexity that gives the wine a unique and peculiar character.
The geographical area of production is also characterized by a temperate climate combined with ventilation coming from the northeast, which in summer has the positive effect of preventing moisture stagnation.
The fruit has a very long vegetative phase that allows it to encounter more interesting weather conditions with important temperature ranges typical of cold autumn mornings.

After elevage in oak tonneaux for 12 months it extends its aging on the lees for another 48 months in the estate cellar dug into the rock where the temperature is constant all year round.

This condition gives an elegant perlage with a very fine and persistent bubble.

Details & Information

Food pairings: appreciated as an aperitif, paired with cured meats, excellent throughout a meal with
risottos, fried fish and white meats

Serving: optimal temperature 6° in glasses that allow the effervescence to be preserved.

Vine cultivation in this area has very ancient origins, there are traces of it during the Roman period and before the year 1000, as well as dense documentation dated between the 12th and 13th centuries reports tithe payments to the Court of the Benedictine monks of Bagnoli with a third of the wine produced in these areas.

For some scholars the etymology of the word “friularo” would derive from the Latin root “frigus” meaning cold and “aro” meaning one who makes. This designation would be linked to the particular late harvest characteristic of these grapes.

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