||Rosè sparkling classic method
||45% Chardonnay, 55% Pinot Nero
||End of August/early September.
||Clusters are handpicked, soft pressing is carried out in a pneumatic press, and fermentation takes place in steel vats, at controlled temperature. Second fermentation: during spring after harvest.
||7 months in steel. Ageing on the lees: At least 24 months. Post-disgorgement ageing: 6-7 months.
||Excellent as an aperitif with appetizers, as well as with full-flavoured seafood dishes and light, red meats.