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: With a pale pink colour and peachy reflections, fine and persistent perlage, it expresses fruity raspberry notes and sweet spices, enveloped by pleasant scents of yeast. On the palate, it unfolds elegantly and dynamically with the delicate freshness and fine creaminess that allow the aromas of small forest fruits and herbs to linger. Gastronomic recommendations: Seductive as an aperitif, a good companion for starters with fish, especially pink ones such as salmon, crab and prawn, it gives its best to the whole menu with sophisticated seafood dishes. Interesting with oriental cuisine and spicy dishes in general.
