Ferrari Maximum Rose

For over a century, Ferrari has made some of Italys finest 'Metodo Classico sparkling wines in the Trento DOC. Their enduring reputation for quality, stemming from meticulous grape selection and state-of-the-art winemaking, has ensured that they remain a reference point for the category today.

Founder Giulio Ferrari honed his craft in Champagne before returning to Trento in 1902, at which point the territory was still part of the Austrian Empire. Here, he founded his eponymous winery and began making bottle-fermented wines to compete with the finest champagnes. Having no children to inherit the business, Giulio entrusted his legacy to local wineshop owner Bruno Lunelli in 1952. The Lunelli family has continued Giulios legacy in line with Ferraris founding principle: to express the singularity of the Trentino territory through exceptional sparkling wines. They currently own 100 hectares of certified organic vineyards within the region, all dedicated to the production of Ferraris exceptional wines.

Ferrari focuses primarily on Chardonnay, which Giulio Ferrari introduced to the area, planted on the slopes of the Dolomites, between 300 and 600 meters above sea level. These elevations create significant diurnal temperature variation, giving the grapes aromatic complexity, elegance, and acidity. In addition to the estates organic vineyards, Ferrari works with 600 like-minded local grape growers whose sustainability practices align with their own. The estates efforts towards maintaining the environment have also led to Ferrari achieving 'Carbon neutral and 'Biodiversity Friend certifications.

Ferraris wines are made and bottled in their state-of-the-art winery just outside of Trentino. Across their range, from the 'Maximum non-vintage cuvees to the vintage 'Giulio Ferrari Riserva del Fondatore, Ferrari consistently over-delivers thanks to an uncompromising selection of grapes, attentive winemaking and extended lees ageing. In June 2023, the estate appointed two-time IWC Sparkling Winemaker of the Year, Cyril Brun, as Chef de Cave. Previously at Charles Heidsieck, Aÿ native Cyril brings his vast experience and new perspective to Trento DOC 'Metodo Classico sparkling wines.

The 'Maximum range is made with restaurants in mind, resulting in gastronomic non-vintage wines defined by vibrant acidity and texture. The 'Maximum Blanc de Blancs is made entirely from Chardonnay, while the Rose blends 70% Pinot Noir with 30% Chardonnay. Both are aged on their lees for at least two years before release, creating significant length on the palate.

The `Perle` single-vintage Riserva wines are all made using fruit from some of Trento's finest vineyards, each farmed by the Lunelli family. Each is lees aged for over six years, with the `Perle Nero Riserva being the only Ferrari wine made entirely from Pinot Noir. The `Riserva Lunelli` and `Giulio Ferrari` Riserva del Fondatore are the familys flagship wines.The 'Riserva Lunelli is made from Chardonnay sourced from Ferraris organic estate vineyards around Villa Margon, planted up to 600 metres above sea level. After a period on large Austrian oak casks, the wine is bottled for secondary fermentation and aged for at least six years on lees. `Giulio Ferrari` Riserva del Fondatoreis also made entirely from Chardonnay grown at high elevations. Released only in the best vintages, and after at least ten years of ageing on the lees, it is widely regarded to be one of Italys finest 'Metodo Classico wines.

Pinot Nero, Chardonnay

The grapes for this wine come from the slopes of the Dolomite mountains around the city of Trento. They are grown by around 600 families of vine growers that have worked for generations with the Lunelli family and follow the Ferrari sustainable practice protocol aided by the Ferrari agronomist team. Vineyards sit at an altitude between 300-600 meters above sea level which means high diurnal change in temperature giving the grapes a wide range of aromatics and high acidity levels. The soils here are glacial of origin and they have south-eastern and south-western exposures.

Grapes were hand - picked and carried to the winery. The Chardonnay and half of the Pinot Noir grapes were gently pressed using a pneumatic press and fermented stainless steel vats as white wines. The remaining Pinot Noir grapes underwent 10-15 hours of maceration before being pressed and fermented into a rosé wine. After the malolactic fermentation – which soften the natural acidity and improve texture – the wines were blended into a rosé wine which was bottled for the second fermentation. Ferrari use their own selection of yeast to start the second fermentation. The wine is aged on lees for a minimum of 2 years before disgorgement and dosage which is normally in the range of 5-6 gr of sugar.

Elegant pink hue with a persistent pearlage. The nose shows delicate aromas of yeast, deriving from the long bottle ageing, and berries that are typical of Pinot Noir. The palate has flavours of raspberry, wild strawberry and violets are accompanied by hints of brioche on the finish.