VINIFICATION: Grapes are hand-harvested at the end of august and pressed after a very short maceration of 8 hours, to obtain a light bright salmon pink must. The must is separated from the skins and cold fermented in steel tanks for about two weeks. Sparkling fermentation takes place in sealed steel tanks with selected yeasts (Charmat/Martinotti method). The wine ages on the lees for 5 months. After 3 months of rest in the bottle the wine increases in complexity and balance.

ALCOHOL: 12,00 % vol.

SUGAR: 8 G/L

CHARACTERISTICS: Color light salmon pink (orange rims when bottle-aged for a few years). The nose is complex with strawberry, peach and balsamic notes. On the palate the wine is juicy, with fruity flavours and a balanced combination between sweetness and saltiness, and a refreshing finish.

PAIRING: Italian aperitivo. Salami, Parma ham, culatello. Fried calamari and fish, fried vegetables. Pizza. Burrata with balsamic vinegar and parmesan cheese.