Frizzante Rosato

The bunches are harvested before the maximum sugar maturation and transferred whole bunches to the press; the must obtained is started for the first fermentation in steel; part of the must is kept at low temperature and set aside; once the must has become wine, the so-called “prise de spuma” is started, that is the refermentation in autoclave which occurs by adding the part of the must that is not fermented; after about three months the sparkling wine is bottled without filtration.

Deep cherry red color; intense and delicate nose of raspberries and wild strawberries, red flowers and light spiciness; sip of beautiful freshness and crunchiness, softness and flavor.

Aperitif, fried seafood, cold cuts and cheeses, pizza.