HARVESTING AND VINIFICATION: the grapes are harvested manually in crates and immediately pressed without any soft de-stemming. Only the most noble part of the must obtained is fermented at a low temperature in steel. After an initial period of aging, the obtained wine passes to the fermentation in an autoclave where it then remains on the lees for about 4 months: the result is a fresh sparkling wine, complex where the hints of red berried berried berries are interwoven with the hints of bread crust and a fine and persistent foam.

ORGANOLEPTIC NOTES: pale pink color with reflections of onion skin, fruity nose, fine and persistent. Harmonious taste where freshness and acidity are perfectly balanced with a modest residual sugar and an excellent flavor.

FOOD AND WINE PAIRINGS: excellent as an aperitif, ideal with fish-based first and second courses. Serving temperature 6°-8° C