Grapes: 50% pinot Nero, 50% Rondinella
Alcohol and Sugar content: 12,5% - 14g/L «Extra Dry».
Vineyard: on calcareous, pebbly soil.
Training system and production: guyot and spurred cordon with a production around 100q/ha.
Harvest: early (middle august) for Pinot Nero, manual.
Vinification and Re-fermentation: after a brief contact with the skins, the musts are fermented separately in stainless steel tanks at 17°C. The re-fermentation is done in autoclave, with 60 days rest on the yeasts (method Charmat-Martinotti).
Color and Perlage: bright and brilliant rosé, very lively. Il shows a subtle, elegant and persistent perlage.
Aroma: the fruit is dominating, remembering of cherries and plum.
Flavour: fairly dry and fresh, smooth, with delicate bubbles.
Food pairings: perfect as an aperitif, very good also paired with appetizers, shellfish, fish and, of course, desserts.
Best served: 6-8°C