Harmonic, persistent, lively taste, producing an enjoyable acidulous sensation due to its carbon dioxide content and pleasant sensations of sour-cherry and cherry. Its long finish carries along slightly bitterish notes. Excellent as aperitif, in fact, it is known as “The Prince of Happy Hour”.
Vinification: The grapes rest a low temperature for a short time enabling the solution of the must aromas and thus obtaining the typical "onionskin" rosé colour. The basic must for sparkling wine ferments in pressure tank with selected yeasts. Fermentation lasts 60-85 days. The stabilization of tartaric acid occurs later, refrigerating the must at low temperature. Next step is the isobaric bottling of the wine.
Colour: Brillant onionskin rosé colour with a fine and persistent perlage.
Bouquet: Rose, cherry and red fruit hints, lighty spicy, bready crust overtone.
Taste: Well balanced, lingering, slightly sparkling, pleasant acidity due to the carbon dioxide and to the nice black cherry and cherry taste.