Josetta Saffirio Langhe Rossese Bianco

Josetta Saffirio Langhe Rossese Bianco

White Wine - 100% Rossese

Josetta Saffirio Langhe Rossese Bianco
19,94 Price include 21% VAT Price exclude VAT € 16,48

Langhe d.o.c. Rossese White

The wide olfactory spectrum gives a citrus bouquet with pleasant herbal nuances. A wine with a distinct personality, lively and fruity, with excellent aging potential. Excellent with shellfish, fish in general, but also with mature cheese.

VARIETY: Rossese 100%. The Vine, a native of the Cinque Terre, was born white grape and tends to ripen late September-early October. Arrived in the Langhe in the nineteenth century, it was recovered in old vineyards of Monforte in the mid 70s.

PRODUCTION AREA: Monforte d’Alba -Castellettosubzone. Soiltypehereiscalled‘Elveziano’ (emerged seabed, formed in the late Miocene, 10-12 million years ago) and is best described as marine deposits that have been pushed upwards to today’s altitudes, showing traces of fossils from the Miocene, lime, clayand sand.  Very rich in mineral sand live lime.    

CULTIVATION OF THE VINEYARD: Guyot, on sloping hills facing south-east.

YIELD: 65 hectoliters.

VINIFICATION AND REFINING: The grapes are harvested manually in the last ten days of September. It is a late harvest, carried out when most of the berries are affected by botrytis cinerea(noble rot). After crushing and de-stemming, the must undergoes a short maceration in the press. The fermentation takes place partly in stainless steel tanks at controlled temperature and partly in oak barrels at cellar temperature (16-20 ° C). At the end of the alcoholic fermentation, the wine is left on the lees with frequent batonageto malolactic occurred. Later, still performs regularly batonage, the wine is left on its lees until June, when is racked before bottling.

CULINARY COMBINATIONS: Excellent with shellfish, fish in general, but also with medium-aged cheeses.


SUMMARY: The Rossese is an almost completely extinct grape variety. Originally from the Cinque Terre. It is a late-ripening variety and is only perfectly ripe at the end of September. 50% of the must is fermented in stainless steel, the other 50% in oak barrels. Further maturation also takes place in the same barrels. Only afterwards does the final blend follow.