FLORA Rosè Pinot Nero on the lees IGT Veneto

Pinot Noir 100%

The presence of Pinot Noir triggers the desire to produce a high-end sparkling wine in the right blend. The rosé sparkling wine has always been part of the company's plans as a strong attraction for the demanding enthusiast.

At the end of winter 2020, a year marked by the health emergency due to the Covid-19 virus, the town of Vo' became sadly famous for being the home of the first man to die in Italy due to the disease and from February 21st it was declared a Red Zone and placed in isolation with the help of the military to monitor its borders. The Facchin cousins, the youngest generation linked to the La Costa company, have rediscovered, despite the difficult moment, the memories of when they were younger and used to play in the cellar courtyard and have taken the opportunity to strengthen those bonds that are so precious in a family-run business. One afternoon Francesco, the winemaker among them, confided in his cousin Giacomo his desire to introduce a new wine into the production, which would differ from the traditional wines of the area: this is how the idea and inspiration to create Flora, Pinot Noir on the lees, were born. The name is dedicated to the lushness of nature, an invitation to rebirth that is important in this historical moment. Flora is also an eco-friendly wine, it has a crown cork without paint and labels and boxes made of recycled paper.

The grapes are harvested slightly before they are fully ripe, since the alcohol content of the base wine must not exceed 10.5-11% vol. The grapes, collected in crates, are quickly transported to the cellar where they are destemmed and softly pressed using a pneumatic press.
The must obtained, immediately cooled, is sent to a steel tank for decantation. The clear must is decanted and left to ferment at a controlled temperature of 18°C ​​with the use of selected yeasts. Once fermentation is complete, the base wine is obtained. Through constant and careful checks, it is assessed whether further decanting or other cellar operations are needed. The wine is filtered and prepared for refermentation, by adding selected yeasts, placed in bottles, and sealed with a metal crown cap. It remains in the cellar for at least 60 days. At the chosen time, the product is labelled and marketed.