GRAPES AND VINIFICATION
The cuvèe of rose wines is obtained by the vinification of the indigenous Corvina, Rondinella and Molinara grape varieties.
The long process of transforming the cuvèe into sparkling wine then takes place in closed vats, according to the Martinotti method.

TASTING NOTE
It has a pale pink colour, with shades of lychee and peach. A delicate, elegant fragrance of small fruits as well as crisp apples, chlorophyll and wild flowers.
Fresh, with good acidity and sapidity.

SERVING SUGGESTIONS
Excellent as an aperitif, it can also be served throughout a classic Italian meal, or accompanying salt-water or freshwater fish. Perfect with the traditional cooked pork-based salumi of northern Italian cuisine, cotechino and zampone.
Alcohol: 12% vol
Serving temperature: 8°/10° C