The grapes are gently pressed, and the must is left in contact with the skins. Subsequently, a portion of the must is taken from the tank and fermented in stainless steel tanks at a controlled temperature (from Saignèe).

Refermentation in autoclave according to the Martinotti/Charmat method.

Rosa cerasuolo with medium-sized bubbles, very persistent.

Floral and fruity scents of wild strawberry and currant, fresh and well-balanced finish, with persistent bubbles.