Rosé vinification of the Pinot Noir grapes, which represent the dominant part of the cuvée, with short maceration of the skins and subsequent soft pressing, the latter also reserved for Chardonnay grapes from areas with a very high vocation for sparkling wine. Fermentation is carried out, separately for the two varieties, at a controlled temperature of 15-16 ° C. After the formation of the cuvée, in spring the liqueur de tirage is added to the base wine followed by the second fermentation in the bottle at the cellar temperature of 11-12 ° C, with the product remaining on the lees for at least 22 months, before be degorgèe and put on the market. Organoleptic card Pale pink color with peach reflections, fine and persistent perlage, it is expressed with fruity notes of raspberry and sweet spices wrapped in pleasant hints of yeast. On the palate it unfolds elegant and dynamic, with the graceful freshness and delicate creaminess to make the aromas of small berries and aromatic herbs persistent.