||Rosè sparkling charmat met.
||The pressing of the grapes and Lambrusco grapes pinot noir allows a must with a slight pink color. After a temperature-controlled fermentation is allowed to rest until December to January so that you cleanse naturally by impure substances, after it is put in the isobaric temperature controlled tanks where fermentation takes place (Martinotti method). This latter operation delladurata about 2 months before the sterile filtration and bottling.
||Light contact with the skins with the must.
||Excellent as an aperitif, but faithful companion of cheeses and meats and fish dishes.