Our Wines

In the heart of the Venetian landscape, La Rosarnetta celebrates the art of viticulture with a collection of wines that embody the richness and diversity of its terroir. Each bottle tells a story of passion and dedication, resulting from a meticulous selection of native grapes cultivated in our vineyards, pampered by the pure air from the Sile River. Our wines, from deep ruby red to bright golden, are authentic expressions of the unique character of our territory, offering a taste experience that is both a tribute to tradition and an invitation to explore new enological horizons. With La Rosarnetta, every sip becomes a sensory journey through the history and culture of Venetian wine.

Prosecco DOC Brut Organic

The fertile soil of the Veneto-Friuli plain provides the perfect conditions for extracting the best from this grape variety. The aroma is delicate and slightly aromatic. The taste is dry and intense, balanced. Serve at 6°C – 8°C.

TRAINING SYSTEM: Sylvoz
HARVEST PERIOD: September 20 – October 10
GRAPES PER HA MAX: 180 quintals/ha
VINIFICATION: white vinification with soft pressing
PRIMARY FERMENTATION: static decantation and fermentation at controlled temperature
SPARKLING PROCESS: 30 – 40 days
AGING: 1 – 3 months
SPARKLING METHOD: re-fermentation in large container “Martinotti Method”
ALCOHOL: 11.5% vol.
RESIDUAL SUGAR: 8 gr/lt

Organic Sur Lie Wine

The simplest craftsmanship without filtration gives the wine a distinct identity, and the settling of yeast at the bottom of the bottle releases proteins that ensure longevity and provide continuously changing nuances to both taste and aroma, making it increasingly intriguing to drink.
The natural yeast deposit means that, as the wine is poured from the bottle, it transitions from being clear to veiled. Serve at 6°C – 8°C.

TRAINING SYSTEM: Sylvoz
HARVEST PERIOD: September 10 – September 20
GRAPES PER HA MAX: 180 quintals/ha
VINIFICATION: white vinification with soft pressing
PRIMARY FERMENTATION: static decantation and fermentation at controlled temperature
SPARKLING PROCESS: 30 – 40 days
AGING IN BOTTLE: 6 – 12 months
SPARKLING METHOD: re-fermentation in bottle
ALCOHOL: 11.5% vol.
RESIDUAL SUGAR: 0.07 gr/lt