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Prosecco DOC Rose’ Brut

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Tasting Notes

In May 2020 the Prosecco Consortium announced the approval of a new DOC: a Prosecco DOC Rose’ to be made with Glera with up to 15% of Pinot Noir made with the charmat method (minimum of 60 days). Already a favorite among consumers, pink prosecco is bound to be a huge success.

Tenuta Sant’Anna Prosecco Rose’ is made in the same way as the regular prosecco, with 85% Glera and the addition of 15% of Pinot Noir which gives its bright pale pink color and fresh red berry notes. The vinification in autoclave is able to exalt the pleasant characteristics of these two varietals, creating an easy-going and fragrant wine.

Excellent as an aperitif, it is versatile and can be served during the whole meal with white meat, seafood and light fares. A delightful twist on the beloved Italian sparkling wine.

The style is Brut with 8 g/L residual sugar.

The label has to state the word “Millesimato” and the vintage (minimum of 85% of the grapes from that year) and can be released from Jan 1st after the harvest. Tenuta Sant’Anna is releasing now the 2020 vintage, available in the US by March 2021.

2020 rated 89 WS   featured on WineSpectator.com “22 Prosecco Rosés to Get Spring Started”

2020 rated 90 WineReviewOnline.com “A whiff of wild strawberries and a hint of bitterness in the refreshing finish remind you it’s a real wine — and at a very attractive price.” (M.A. April 2021)


Tenuta Sant’Anna




85% Glera (prosecco), 15% Pinot Noir

Location of Vineyards



30–45 meters above sea level


Medium blend with clay-like tendency

Type of Cultivation


Harvested grapes are de-stemmed and crushed gently. The must obtained is transferred to steel vats where fermentation takes place at controlled temperatures. Then the so-called ‘charmat method’ of making sparkling wine begins: a selection of yeasts is used to trigger a secondary fermentation which lasts at least 60 days. Fermentiation is stopped by raising the temperature when the desired residual sugar is obtained in the tank. The style is Brut with 8 g/L residual sugar.

Alcohol Content



Giovanni Casati (in-house winemaker), Riccardo Cotarella (consultant)