Flora Rosato Brut Col di Luna

About Flora Rosato Brut Col di Luna

Flora Rosato Brut Col di Luna comes from the local grape variety Raboso, a trifecta of spice, brambly fruit, and a rather energetic acidity!

The wine is fermented with a slight maceration on the skins for 12 hours and then continues to ferment in the tank. Once the wine settles, the producer transfers the juice to the bottle, where it finishes fermentation and creates the magic fizz. This is the traditional col fondo style, and you’ll notice a bit of ‘fondo,’ or sediment, in the bottle.

About Col di Luna

For generations, Col di Luna has been dedicated to wine-growing and has lived on the hills surrounding the estate, passionately cultivating the land and growing the traditional local grapes. Love for making wine has been a part of the family heritage since the distant 1780s when Antonio Maria Casagrande Cosmo moved from Venice to the hills north of the city and planted the first vineyard. The grapevine has always represented the basis of the family’s existence, and in time it evolved into their reason for living. Col di Luna doesn’t just produce wine, they live it.

Col di Luna is located in the Conegliano Valdobbiadene Prosecco-producing area. Due to its geographic position, this beautiful and unique area has enormous potential for producing distinctive great sparkling Prosecco wines. The winery believes good wines come from grapes that bear the characteristics of the place they originated from, and that’s why they allow the wines to express the earth that grows them naturally. The harvest begins in the middle of September. Testing for the proper ripeness of the grapes begins at the end of August. The harvest starts when it is confirmed that the level of sugar and acidity is ideal and stable. They believe that man is an important and irreplaceable link in the life cycle of grapevines, and all harvesting is done by hand. The grapes are then taken immediately afterward to the cellar for processing.