About this wine
Vineyard and terroir
The fruit comes from vineyards on the high hills of Rovereto Superiore in the Gavi area.
Vinification
The cuvée blends rosé wines made from white and red grapes. The must receives brief skin contact. Secondary fermentation proceeds slowly in large sealed tanks according to the Martinotti method, after which the wine is bottled under pressure. The method was developed by Federico Martinotti, then director of the oenology institute in Asti.
Tasting profile
The nose is intensely floral, with subtle notes of bread crust and red fruit. The palate is harmonious and soft, with a creamy texture and persistent bubbles.
