Made from Nebbiolo grapes
loamy sand, calcareous
Training system :
Classic Guyot in the counter
in rosé with a short skin maceration in the press, with fermentation at a controlled temperature (18 ° C); once the fermentation is complete and the first racking is done, the wine stays on the yeasts for 3 months with periodic mixing (bâtonnages), after which it is bottled for the sparkling process
it ages on the yeasts for 36 months before being disgorged and prepared for sale
Careful processing and refinement in the bottle for a long time and at a controlled temperature make the pleasure of drinking this unique, amazing, child of Nebbiolo’s versatility product exciting.
rosy light but alive with an abundant and persistent foam, fine and continuous perlage
clear, broad, with notes of rose, light spice, bread crust and hint of violet
sapid, full, rightly harmonious, with a persistent and dry aftertaste
Si abbina bene ad antipasti freddi e piatti di pesce; ideale come aperitivo.