Markgräflich Badisches Weinhaus Bodensee Secco Rosé

Lake Constance shines in pink Now it's sparkling! We immerse ourselves in the freshness of Lake Constance: The Markgraf von Baden winery proves with its Secco series that it is not only capable of producing excellent still wines from its grapes. The fine sparkling wines come from the vineyards in the hinterland of Lake Constance - as the label reveals, which makes Lake Constance shine in pink... Sparkling and fresh, this Pinot Noir Secco shows a very accessible side. The bouquet is delicately fruity with aromas of apple, red currants and citrus fruits. Nutty notes give the fruit potpourri an additional appeal. On the palate, the Bodensee Secco Rosé impresses with its fine balance of sparkling acidity and lovely fruit sweetness. By the way: Do you know the difference between Secco and sparkling wine? This lies in the way in which carbon dioxide is added. In the case of secco, carbon dioxide is added externally, whereas in sparkling wine the carbon dioxide is produced through the fermentation of the sugar “internally”, i.e. in the bottle.
Lake Constance shines in pink Now it's sparkling! We immerse ourselves in the freshness of Lake Constance: The Markgraf von Baden winery proves with its Secco series that it is not only capable of producing excellent still wines from its grapes. The fine sparkling wines come from the vineyards in the hinterland of Lake Constance - as the label reveals, which makes Lake Constance shine in pink... Sparkling and fresh, this Pinot Noir Secco shows a very accessible side. The bouquet is delicately fruity with aromas of apple, red currants and citrus fruits. Nutty notes give the fruit potpourri an additional appeal. On the palate, the Bodensee Secco Rosé impresses with its fine balance of sparkling acidity and lovely fruit sweetness. By the way: Do you know the difference between Secco and sparkling wine? This lies in the way in which carbon dioxide is added. In the case of secco, carbon dioxide is added externally, whereas in sparkling wine the carbon dioxide is produced through the fermentation of the sugar “internally”, i.e. in the bottle.