TYPE: sparkling rosé

GRAPE VARIETIES: selection of red grapes

WINEMAKING SYSTEM:

white winemaking: the must remains in brief contact with the skins to obtain an elegant rosé color.

Subsequently, the wine is placed in autoclaves in contact with the lees for 30 days at a

controlled temperature of 18°C, until reaching a pressure of 2.5 bar. It is then cooled to -4°C for 8/10 days

and finally filtered and bottled.

ALCOHOL CONTENT: 11% Vol.

RESIDUAL SUGAR: 17 g/L

TOTAL ACIDITY: 6.5 g/L

PRESSURE: 2.5 atm