Grape:
Chardonnay, Pinot Nero
Produced in
Trento And Trentino

with Anti-Breakage Packaging

Tasters

1673 Trento DOC Rosè Brut
Born from the winemaking expertise of Cesarini Sforza, the Trento DOC 1673 Rosè Brut is an ode to the Cembra Valley. Made with 100% Pinot Noir grapes, this sparkling wine is a sensory experience that begins with its pale pink hue and continues with an evocative bouquet of red fruits and wildflowers. On the palate, its structure is like an enveloping embrace, thanks to the balance between acidity and softness. Aging on lees for over 60 months gives the wine a complexity and depth that make it irresistible. Ideal for accompanying special moments or dishes based on fish and white meats. Allow yourself to be seduced by its elegance and its history, and discover a wine that is as unique as you are.
The wine 1673 Trento DOC Rosè in briefly
Denomination: Trento DOC
Vintage: 2015/2016
Dosage: Dry
Grape variety: Pinot Noir
Region: Trentino Alto Adige (IT), Trento (TN)
Refinement: 60 months on the lees
Serving temperature: 4/6°C
Alcohol content: 12.5% vol.
The Winery Cesarini Sforza
Cesarini Sforza was born in 1974 when Lamberto Cesarini Sforza founded the homonymous winery with the aim of producing high quality Classic Method sparkling wines.
In just a few years he was able to select excellent vineyards of Chardonnay and Pinot Noir grapes and to enhance the winemaking systems, obtaining great results right away.
The territory that gives rise to the Trento Doc is a splendid mosaic of vineyards in the most suitable areas of Trentino. Elegant productions from the upper Cembra Valley are combined with the complexity of the Meano and Cortesano grapes; balanced productions of Sorni and Pressano combined with the characteristic vineyards of the Besagno hills.
Soils, altitudes and uneven microclimates allow the wines to achieve a marked characterization and the maximum expression of quality.
What is the perfect match for Trento DOC 1673 Rosè Brut - Cesarini Sforza ?
A complex and fragrant Metodo Classico Rosé pairs with refined dishes that play between elegance, structure and aromatic intensity. It is perfect with dill-marinated salmon, veal carpaccio with pink pepper, risotto with red shrimp and bergamot, or a warm salad of octopus and smoked potatoes. Also excellent with duck à l’orange, goat’s cheese and beetroot ravioli, or a gourmet focaccia with lard and dried figs. Its evolved notes, combined with a silky foam, make every bite a complete experience.
How to best serve this wine from Cesarini Sforza ?
Serve at 6–8°C, without the need for decanting.
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How old can Trento DOC 1673 Rosè Brut - Cesarini Sforza get?
Stored in optimal conditions (no light, constant temperature and controlled humidity), it can evolve for 5–10 years, developing complexity and depth. But even more would give great satisfaction.
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What is the right occasion to enjoy this product from Cesarini Sforza ?
Perfect for special occasions, elegant dinners or aperitifs, haute cuisine dinners or simply for an unforgettable toast.
What is special about Trento DOC 1673 Rosè Brut - Cesarini Sforza ?
The peculiarity of Italian Metodo Classico sparkling wines lies in their ability to tell the story of different territories through a rigorous and fascinating production process. Starting from the refermentation in the bottle and the long rest on the yeasts, these wines develop finesse, aromatic complexity and an elegant and persistent bubble. But what makes the Italian panorama unique is the incredible variety of terroirs, microclimates and vines - both international and native - which give the Metodo Classico a multifaceted and profoundly territorial identity, which goes well beyond the boundaries of the most famous denominations.

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Did you not understand some term on the Trento DOC 1673 Rosè Brut - Cesarini Sforza page?
Classic Method
Sparkling winemaking method that involves refermentation in the bottle. It is used for wines such as Alta Langa, Franciacorta and Champagne.
Foam Take
The second fermentation in the bottle that produces the wine's natural bubbles.
Disgorgement
Operation by which yeast residues (lees) are eliminated from the bottle before final closing.
Dosage
The addition of a mixture (liqueur d'expédition) after disgorgement to adjust the degree of sweetness of the wine.
Unsweetened / Brut Nature
Sparkling wine with no added sugar after disgorgement, with a very dry taste.
Refining on the yeasts
Period in which the wine rests in the bottle in contact with the yeasts, acquiring complexity and structure.
Perlage
The movement and finesse of the bubbles in the glass: the smaller and more persistent they are, the higher the perceived quality.
Remuage
The progressive movement of the bottle to allow the yeast residues to slide towards the neck of the bottle, in preparation for dégorgement.
Cuvee
Blend of base wines used to create a sparkling wine: may include multiple vintages or grape varieties.
Expedition Liqueur
Mixture of wine and sugar added after disgorgement to define the style (Brut, Extra Dry, etc.).
Fermentation in the bottle
Typical process of the Classic Method, in which the second fermentation takes place directly in the bottle, generating natural carbon dioxide.
Batonnage
Technique of stirring the yeasts during the refinement, which enriches the wine with complexity and roundness.
Autolysis
Natural degradation process of dead yeasts that enriches the wine with hints of bread, butter and dried fruit.
White of Whites
Sparkling wine obtained exclusively from white grapes, generally Chardonnay, with a fresh and mineral profile.
White of Blacks
Sparkling wine produced with red grapes (such as Pinot Noir), vinified in white. Offers more body and structure.
Champenoise
Another term to indicate the Classic Method, used especially in reference to Champagne.
Zero Dosage
Synonym for Pas Dosé: sparkling wine with no sugar added after disgorgement, dry and direct.
Magnum
Format 1.5 liters. In the Classic Method it allows a slower and more refined evolution of the wine.
Late disgorgement
When the dégorgement is carried out a long time after the secondary fermentation, allowing for prolonged refinement on the yeasts.
With the Fund
Sparkling wine refermented in the bottle without disgorgement. It keeps the yeasts inside and offers a more rustic and traditional profile.
Martinotti Method
Alternative sparkling wine making method to the Classic Method, which involves the second fermentation in an autoclave. Used for Prosecco and Asti.
Satèn
Term used in Franciacorta for low-pressure (4.5 atm) and greater softness white sparkling wines.
Vintage
Sparkling wine produced with grapes from a single declared vintage. Indicates greater selection and typicity.
Zero Dosage
Term indicating sparkling wines without added sugar, synonymous with Pas Dosé or Brut Nature.
Ancestral Method
Sparkling wine with a single fermentation, interrupted and then reactivated in the bottle. It does not require dégorgement or dosing.
Refermentation
Process through which carbon dioxide is generated in the bottle or autoclave, transforming the base wine into sparkling wine.
Basic wine
The initial still wine from which we start to produce a sparkling wine with the classic or Martinotti method.
Sugar residue
The amount of sugar present in the wine after the sparkling process. It determines the classification: Brut, Extra Dry, etc.
Sugar classification
Sparkling wine category based on sugar content: Pas Dosé, Brut, Extra Dry, Dry, Demi-Sec.
Wine on the lees
Wine bottled with the yeasts still present. It offers more rustic and complex flavor profiles.
Breaking point (bottle)
The fragile point of the bottle, prepared during the remuage to facilitate the expulsion of the yeasts during the dégorgement.
Bidule hood
Small plastic container inserted into the neck of the bottle to collect residues during refermentation.
Stack
The inclined position in which bottles are arranged during remuage or cellar aging.
Soft pressing
Gentle must extraction technique that avoids breaking the skins and preserves the finesse and freshness of the wine.
Filling
Operation of filling the bottle after dégorgement, often carried out with the liqueur d'expédition.
Refining cellar
Place where bottles age on the lees, often at controlled temperatures and humidity for long periods.
Uncorking on the fly
Ancient manual disgorgement technique in which the cork is quickly removed without freezing the neck of the bottle.
Pulling liqueur
A mixture of sugar and yeast added to the base wine to start the second fermentation in the bottle.
Malolactic fermentation
Process that converts malic acid into lactic acid, making the wine smoother. Sometimes avoided in sparkling wines to maintain freshness.
Rural Method
Synonym of the ancestral method, where the wine is bottled before the end of the first fermentation, resulting in naturally sparkling wines.
Glossary of Rosés and Grape Varieties Used
What is a Rosé Wine?
It is a wine obtained from red grapes but vinified as a white, with minimal contact between skins and must. The result is a more or less intense rosé color and a fresh and fruity aromatic profile.
How is a Rosé Produced?
The main methods are direct pressing, short maceration and bleeding. Each technique influences the color, aromas and structure of the wine.
Direct Pressing
Method in which the red grapes are pressed immediately after harvest. The must has little contact with the skins, obtaining a very light and delicate rosé.
Short Maceration
The must remains in contact with the skins for a few hours before fermentation. The color is more intense and the aromas more complex.
Bloodletting Method (Saignée)
Part of the must is taken from a tank intended for red winemaking. The resulting rosé wine has more body and aromatic intensity.
Color of Rosé
It can vary from blush pink to cherry red. It depends on the grape variety, the duration of the maceration and the production technique.
Rosé or Rosato?
In Italy, "rosato" is used, while "rosé" is the French term, often associated with the wines of Provence. Both indicate the same style.
Types of Rosé
Rosés can be still, sparkling or spumante. The typology influences pairings, sensory profile and consumption occasions.
Classic Method Rosé
Sparkling wine produced with refermentation in the bottle according to the Classic Method. It has fine bubbles, structure and notes of bread crust and red fruits.
Longevity of Rosés
Most are consumed within 1–2 years. Some structured rosés or sparkling wines can evolve positively for 3–5 years.
Rosé Wine Service
Serve at 8–12°C in tulip or universal glasses. It is important not to serve it too cold to avoid losing the delicate aromas.
Pairings with Rosé
Ideal with appetizers, delicate cured meats, fish, ethnic cuisine, white meats, grilled vegetables and summer dishes. Also excellent on its own as an aperitif.
Rosé winemaking
Specific process that involves careful control of the contact time between the skins and the must to obtain the right balance of color and aroma.
Sangiovese rosé
Generic indication for a rosé obtained from Sangiovese, appreciated for the balance between acidity, red fruit and good drinkability.
Dry rosé
Rosé wine with no perceptible residual sugar, fresh, light and perfect to accompany light meals and Mediterranean dishes.
Sweet rosé
Rosé with a slight perception of sweetness due to a residual sugar content, often chosen for aperitifs or spicy dishes.
Sparkling rosé
Rosé with natural or added carbon dioxide, which gives liveliness and freshness. Excellent with appetizers or fried foods.
Sparkling rosé
Rosé wine with persistent foam, produced with Charmat method or Classic Method. Elegant, aromatic, ideal for toasts.
Still rosé
The most common type: wine without bubbles, obtained by direct pressing or short maceration. Versatile and gastronomic.
Scent of rosé
Typically floral and fruity: hints of rose, raspberry, pomegranate, citrus and, in some cases, light spices can be recognized.
Body of the rosé
Varies according to the grape variety and production method. Light rosés are fresh and drinkable, structured ones are more complex and also suitable for complete meals.
Acidity of rosé
A key element for the freshness and pleasantness of the sip. The well-balanced acidity makes the rosé ideal for summer and food.
Bitter finish
Typical characteristic of some rosés, due to phenolic compounds present in the wine. It gives character and definition to the sip.
Summer rosé
Simple, fresh and fragrant rosé wine, designed to be consumed young and very cold, ideal for the summer season.
Gastronomic rosé
A more complex and structured rosé, suitable to accompany elaborate dishes and main courses, not just appetizers or aperitifs.
Residual sugar
The amount of unfermented sugar remaining in the wine. In dry rosés it is minimal, but can vary in medium-dry or sweet rosés.
Bloodletting rosé
Obtained by taking a part of the must from a red vinification. It often has more body and greater intensity of flavor.
Pressed rosé
Synonym for direct pressing rosé, lighter in colour and more delicate in profile than blood-pressed rosé.
Natural rosé
Wine produced with minimal intervention, sometimes without filtration, with spontaneous fermentations and low sulphites.
Biodynamic rosé
Wine produced following the principles of biodynamics, with attention to the lunar cycle and respect for the environment.
Organic Rosé
Rosé wine obtained from grapes grown according to certified organic practices, without the use of chemical pesticides or synthetic fertilizers.
Provence Style
Style of rosé inspired by the wines of Provence: pale color, delicate profile, dry, floral and citrus. Increasingly popular also in Italy.
Color extraction
Controlled process during winemaking that determines the intensity of the rosé's colour, depending on the contact time between the must and the skins.
Skin-must contact
Key phase for the production of rosés, in which the must remains in contact with the grape skins for a short time (from a few minutes to a few hours).
Draining
Separation of the must from the skins during winemaking, essential for controlling the color and structure of the rosé.
Destemming and crushing
Initial operation involving the pressing and destemming of the grapes, often followed by rapid pressing in the production of rosés.
Static decantation
Method for clarifying must after pressing. The must is left to rest to naturally separate the solids before fermentation.
Fermentation temperature
Generally controlled between 14°C and 18°C in rosés to preserve floral and fruity aromas. Lower than that of reds.
Clarity
An important visual parameter for rosés, which must appear bright and clean, often thanks to light filtration and natural clarification.
Color stability
The ability of rosé to maintain its original color over time, often improved with the targeted use of sulphites or delicate filtration.
Reduction of oxidative contact
Winemaking strategy to prevent oxygen from compromising the color and fresh aromas of rosé. It involves processing in a controlled environment.
Refining in steel
A common technical choice for rosés, it allows to preserve freshness, fragrance and aromatic purity. Alternative to wood.
Refining on the yeasts
Period in which the wine remains in contact with the yeasts after fermentation, giving roundness and complexity, also used for some structured rosés.
Structured rosé
Rosé with greater body and intensity, often from longer maceration or bleeding. May also be suitable for aging.
Provencal style
Very light, dry, elegant and delicate rosé, with citrus and floral notes. Model followed by many Italian producers.
Rosé from terroir
Expression indicating a rosé strongly influenced by the characteristics of the territory (soil, microclimate, altitude).
Soft pressing
A delicate technique that avoids the extraction of tannins and colors that are too intense. Essential for elegant and fine rosés.
Targeted sulphitation
Controlled addition of sulfur dioxide to protect the wine from oxidation and bacteria. In rosés it is used in a very calibrated way.
Reduction vinification
Technique in which wine is protected from oxygen during vinification to preserve fresh, primary aromas. Common in high-quality rosés.
Tangential filtration
Modern method of wine clarification and stabilization that guarantees clarity and microbiological stability, also used in premium rosés.
Primary aromas
Fragrances derived directly from the grape, such as flowers, citrus, strawberries, raspberries. In rosés they are predominant compared to secondary and tertiary ones.
Taste tension
Sensation of dynamism and freshness on the palate, given by acidity, minerality and aromatic precision. Distinctive character of the best rosés.
Aleatico
Aromatic grape variety used for scented rosés, often sweet or semi-dry, with hints of rose and candied red fruit.
Aglianico Rosé
A rosé version of the powerful Southern Italian grape variety; it maintains structure and spicy notes with a more marked freshness.
Black Bombino
Typical grape variety of Puglia, ideal for the production of light, fruity rosés that are pleasant to drink when young.
Barbera Rosé
Rosé obtained from Barbera, with lively acidity, crisp red fruit and a good mineral boost.
Goodard
Emilian or Piedmontese variety which, when vinified as a rosé, produces fragrant, fruity and ready-to-drink wines.
Cherry
Abruzzese rosé obtained from Montepulciano, characterised by a deep colour and an almost light red body.
Cesanese Rosé
A Lazio rosé with personality, with spicy and floral notes on a base of softness and freshness.
Claret
Garda rosé, produced with Groppello, Marzemino, Barbera and Sangiovese; light and floral.
Cherry tree
A grape variety that produces juicy and fragrant rosés, with evident hints of cherry and strawberry.
Corvina Rosé
Veronese grape used in Bardolino Chiaretto, produces fresh rosés with notes of citrus and flowers.
Sweet Rosé
Rosé version of a Piedmontese classic, more drinkable and delicate, with notes of fruit and almond.
Freisa Rosé
Lively and fragrant Piedmontese rosé, sometimes with a light fizziness and spicy hints.
Frappato
Sicilian grape variety that produces light and fragrant rosés, with notes of pomegranate, raspberry and sweet spices.
Pink Gaglioppo
Typically Calabrese, the pink version is fresher and more floral, maintaining a spicy and structured hint.
Groppello
A fundamental grape in Chiaretto del Garda, it gives elegance, acidity and floral aromas to rosés.
Tear
An aromatic grape variety from the Marche region, it produces intense and floral rosés, with hints of rose and violet.
Lagrein Kretzer
Traditional South Tyrolean rosé, with an intense colour and important structure, with spicy and fruity notes.
Lambrusco Rosé
Rosé and often sparkling version, with a lively and refreshing taste, excellent as an aperitif.
Black Malvasia
Used in Salento, it produces aromatic, soft rosés rich in the scents of ripe fruit and flowers.
Montepulciano Rosé
Robust grape that in rosé gives intense wines, with medium body and hints of red fruit and spices.
Negroamaro Rosé
One of the symbolic rosés of Salento, with notes of cherry, pomegranate and a pleasantly bitter finish.
Nerello Mascalese Rosé
Volcanic rosé from Etna, mineral, citrusy, fresh and often with smoky notes.
Nero d'Avola Rosé
Sicilian rosés full of sun, with good structure and aromas of red fruits and citrus.
Pelaverga Rosé
A rare Piedmontese grape variety that, in rosé, expresses very elegant peppery, floral and citrus notes.
Perricone
Sicilian grape variety for medium-bodied rosés, with spicy tones and black fruits in the background.
Pinot Noir Rosé
Delicate and refined, with aromas of rose petals, raspberry and a subtle minerality.
Raboso Rosé
Venetian rosés with a strong acidity, hints of blackcurrant, black cherry and a good finish.
Refosco Rosé
Friulian grape variety that produces savoury, structured rosés with light herbaceous and plum notes.
Rossese Rosé
Ligurian grape variety that in rosé maintains floral notes, freshness and a delicately saline finish.
Sangiovese Rosé
Tuscan and Umbrian rosés with a pale color, elegant aromas and a light, harmonious body.
Susumaniello
A rediscovered grape variety from Salento, it offers intense, fruity and brightly colored rosés.
Teroldego Rosé
Trentino grapes that in rosé produce wines with a lively color and a flavor of fresh berries.
Troy (Troy Grapes)
Apulian rosés with good body and spicy profile, with a delicate tannic texture.
Vernatsch (Slave)
Alto Adige grapes for delicate, floral rosés, with good acidity and mountain freshness.
Zibibbo Rosé
Aromatic variety for intensely scented, floral and slightly sweet rosés.
Classic Method Rosé
Sparkling rosé wine produced with refermentation in the bottle, aromatic finesse and elegant perlage.
Direct Pressing
Rosé winemaking method where the red grapes are immediately pressed, limiting the extraction of color.
Short Maceration
The skins remain in contact with the must for a few hours, giving the rosé its light color and delicate aromas.
Grey Wine
A very clear rosé style, typical of France, obtained by almost immediate pressing of red grapes.
Provence
French region symbol of rosé, with light, elegant and fragrant wines, often imitated around the world.
Coppery
Wine obtained from white grapes vinified with the skins, such as Pinot Grigio in orange-rosé style.
Bloodletting
Method in which part of the must is removed from a red winemaking process to obtain a more intense rosé.
Brut Rose
Dry rosé sparkling wine, often obtained from Pinot Noir grapes or blends, ideal for refined aperitifs.
Abruzzo Cerasuolo DOC
Name dedicated to the rosé from Montepulciano, with a deep color and strong flavor.
Chiaretto of Bardolino DOC
Lake Garda denomination for rosés made from Groppello and consortium grapes, fresh and floral.
Tuscan Rosé
Geographical indication for Tuscan rosés, usually made from Sangiovese, with a fruity and gastronomic character.
Salento Rosé PGI
Apulian indication that includes some of the most intense and structured rosés in Italy.
Etna Rosé DOC
Elegant and mineral volcanic rosé, from Nerello grapes grown on the slopes of Etna.
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