Vinification: Rosé vinification of Pinot Nero grapes with short maceration of the skins followed by soft pressing, which is also reserved for Chardonnay grapes, which come sites particularly suitable for sparkling wines. Fermentation takes place separately for both grape varieties at a controlled temperature of around 15-16°C. In the year following the harvest, after blending to make the cuvée and adding the tirage liqueur, the second fermentation takes place in the bottle at a cellar temperature of 11-12°C, with the sparkling wine maturing on its lees for an average of 24 months before disgorgement and subsequent release. Organoleptic characteristics: Bright straw yellow, fine and persistent perlage, fruity scents with balanced yeast notes. On the palate, fresh, dry, very persistent and with a pleasant aftertaste of dried fruits. Gastronomic recommendations: Classic aperitif, good companion also with light starters and with the whole menu of simple fish dishes.
