Soil:

loamy sand, calcareous

Exposure:

South-East

Training system:

Classic Guyot in the counter

Vinification:

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.

Aging:

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.

Colour:

rosy light but alive with an abundant and persistent foam, fine and continuous perlage

Aroma:

clear, broad, with notes of rose, light spice, bread crust and hint of violet

Taste:

sapid, full, rightly harmonious, with a persistent and dry aftertaste

It goes well with cold apetizers and fish dishes; it is ideal as an aperitif.