Prosecco area, Veneto.

85 % Glera, 15% Pinot Noir.

Mid-September.
 

Fermentation takes place in stainless steel tanks using selected yeasts at a controlled temperature. After the first fermentation, the Glera and Pinot Noir are blended together, creating a still wine with a beautiful rosé hue. The secondary fermentation is carried out using Charmat method – adding selected yeasts in pressurized tanks. The fermentation takes around 60 days in total to complete.

Pink onion skin. Floral notes reminiscent of roses and wild strawberries. On the palate, the bubbles are persistent and there are notes of oranges and strawberries.

Great with pizza, prawn cocktail, rice salad, prosciutto and melon.