2021 Tenuta Langasco, Rosé "Gredo" - Langhe Brut, Metodo Classico - 3 Bottles (0.75L)





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Tenuta Langasco Metodo Classico Rosé 'Gredo', 2021, 0.75 L bottles, 3 bottles.
Description from the seller
Tenuta Langasco Metodo Classico Rosé "Gredo" 2021
The images of our auctions, represent the bottles actually offered for sale have been realized by our staff and are exactly the bottles that you will receive at home! The conditions are always perfect!
All the wines sold by us are kept in a temperature controlled cellar at 14-16°C, 70-80% humidity, in a dark room in absence of light.
All of our sales are guaranteed, money back guarantee!
DESCRIPTION:
Producer: Tenuta Langasco
Wine: Metodo Classico Rosé "Gredo"
Vintage: 2021
Number of Bottles: 3
Size: 0.75l
Grape: 100% Nebbiolo
After the secondary fermentation, the bottles rest in stacks for approximately 48 months before being disgorged.
Alc.: 12,5%
It features a pale rosé, onion-skin hue typical of the Nebbiolo grape and a fine, persistent perlage. The citrusy aroma, softened by aging, blends beautifully with the bread-crust notes derived from the secondary fermentation and time spent on the lees.
Seller's Story
Tenuta Langasco Metodo Classico Rosé "Gredo" 2021
The images of our auctions, represent the bottles actually offered for sale have been realized by our staff and are exactly the bottles that you will receive at home! The conditions are always perfect!
All the wines sold by us are kept in a temperature controlled cellar at 14-16°C, 70-80% humidity, in a dark room in absence of light.
All of our sales are guaranteed, money back guarantee!
DESCRIPTION:
Producer: Tenuta Langasco
Wine: Metodo Classico Rosé "Gredo"
Vintage: 2021
Number of Bottles: 3
Size: 0.75l
Grape: 100% Nebbiolo
After the secondary fermentation, the bottles rest in stacks for approximately 48 months before being disgorged.
Alc.: 12,5%
It features a pale rosé, onion-skin hue typical of the Nebbiolo grape and a fine, persistent perlage. The citrusy aroma, softened by aging, blends beautifully with the bread-crust notes derived from the secondary fermentation and time spent on the lees.

