Bolla Rosa Brut

Two harvests are carried out in succession, from the beginning of September onwards, with selection of the bunches of grapes according to their degree of ripeness and harvesting of the grapes in crates; soft pressing of the grapes, during which the rosé colour is also transferred, yields only the ‘free-run must’, which is immediately sent for fermentation at a controlled temperature in steel tanks, with a short final period on the fine lees; the long Charmat method is used for the prise de mousse, with a 4-month period in autoclaves.

Soft pink colour, fine perlage; delicate nose of white rose, pear and hawthorn; fresh and fine on the palate, with sensations of softness and berries, mineral and dry taste.

Aperitifs, land and sea starters.