| Type |
Rosé classic method sparkling wine brut |
| Vinification |
Soft pressing of the whole berries after brief maceration in the press and first fermentation in temperature-controlled stainless steel tanks at 14-16°C. A small amount is fermented in French oak barrels. |
| Ageing |
Ageing on the lees lasts for at least 24-36 months before disgorgement. |
| Pairing |
It can be drunk as an aperitif or with any course of a meal. It goes well with Italian pasta and rice dishes, feathered game, white meat, lake fish, hard and medium-hard cheese. |