The Pinot Nero grapes are also picked, destemmed and gently pressed. The must undergoes short cold maceration to extract the best aromas and colour from the skins. It is then fermented at controlled temperature with short maceration to minimise astringent tannins. After racking off, the wine completes its fermentation in steel vats at controlled temperature.
When fermentation is complete, the cuvée is assembled following production regulations. The base rosé wine obtained from this process rests on the fine lees for a short period before undergoing secondary fermentation in autoclaves according to the Martinotti-Charmat method. It is then left to rest again on the fine lees for at least 40 days at the end of secondary fermentation.
| Colour: | Bright pink with copper hues |
| Flavour: | Lively, decisive, lingering. On a second tasting, the wine is velvety with gentle bubbles and a delicate note due to its ageing on the lees |
| Bouquet: | Floral bouquet typical of Glera, enriched with fine notes of raspberry, currants and wild strawberry, typical of Pinot Nero |
| Soil: | Clayey with medium amount of subsoil |
| Alcohol: | 11,5% Vol. |
| Temperature: | 6-8° C. |
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