About this wine
Grapes
100% Pinot Nero.
Vinification
The rosé base wine is produced by direct skin contact rather than by blending white and red wines. The must remains in contact with the Pinot Nero skins for 6–8 hours at 16°C. The skins are then pressed off, and fermentation is completed without them. A second fermentation in bottle follows according to the metodo classico.
Tasting profile
The base wine has a moderately intense salmon colour. After the second fermentation, the sparkling wine develops pronounced red-fruit aromas of strawberry and raspberry with floral hints of rose. The palate is fresh and persistent.
