HARVEST AND VINIFICATION
Grapes are handpicked, put in little boxes and immediately softly pressed without destemming. Only the noble part of the must is
fermented at low temperature in steel. After an initial period of aging, the wine passes to the secondary fermentation in autoclave where it remains on the lees for about 4 months.
The result is a fresh sparkling wine, complex with hints of red berries and bread crust accompanied by a persistent perlage.
Soft rosé – pale pink with onion skin reflections – fruity nose,
fine and persistent. Harmonious taste: freshness and acidity are perfectly balanced with a low residual sugar with a fairly pleasant mineral sensation.
Excellent as aperitif, ideal with first and second courses based on fish and white meat. Serving temperature 6-8°C.