||Rosè sparkling classic method
||Altitude: between 250 and 400 m. a.s.l.
|Composition of the land
||Limestone and clayey soils.
|Yield x hectare
||60/70 quintals per hectare.
||The grapes are harvested in picking baskets towards the end of August and beginning of September.
||A soft pressing with the skins immediately take place where only the free run wine is extracted resulting in the typical shade of rosy pink. Followed by the fermentation with selected yeasts in a stainless steel tanks at a strictly controlled temperature of 18 °C.
||The tirage bottling and second fermentation takes place during the following spring maturing in the bottles for at least 36 months after the disgorging the bottles are left in the cellar for at least a further 6 months.
||Excellent with aperitifs and indeed throughout any meal.