The sparkle between tradition and innovation
Production | 3.000 bottles.
Tipology | Rosè sparkling wine.
Grapes | Corvina, Rondinella, Molinara.
Harvest | Manual, in late September.
Soil | Calcareus, tufaceus, meager and rich in skeleton.
Vinification | After the crushing, follows a cold maceration to allow the aromatic extraction of different grape varieties, finally the juice is drained from the skins.
Fermentation is under temperature control not exceeding 16°C. The wine undergoes a secondary fermentation inside an under pressure tank following the “Charmat Method” to develop a fine perlage. Before bottling, the wine waits “sur lies” to complete the maturity and finally become a fine sparkling.
Food pairings | Ideal as an aperitif, it matches very well with a light meal, sushi or fish cruditès. Also very good with pizza.