The grapes are sourced from the hills above Treviso – the traditional vineyard area for Prosecco. They are softly pressed and the must is fermented in stainless steel for 15-20 days. Then the wine is blended with Pinot Nero (which is vinified as for red wine) – giving an appealing rosé colour. After blending the wine undergoes a second, temperature-controlled, fermentation in stainless steel tanks and on lees – before bottling and release.
The colour is an appealing pink with cherry-coloured hints. Fresh berry aromas and a fine mousse lead to redcurrant and citrus notes on the palate, balanced by bright acidity and a clean, dry finish.