The wine is obtained from a short maceration of the must with skins. Fermented at a low temperature, in an autoclave according to the Martinotti method, it keeps unchanged the elegant notes of fresh fruit and spices.
It has a bright pink colour and on the palate combines a distinct freshness typical of the grape variety and an easy drinkability.
The grapes are harvested at a potential strength of about 12-12.5°C (12-12.5%) and a rather high fixed acidity (to ensure freshness is maintained over time).
Brought to the winery in 20 kg crates they are subjected to direct pressing of the bunches, obtaining a rose coloured must which subsequently undergoes cold static clarification.
It is brought to fermentation in autoclaves where together with the formation of alcohol it develops aromas, flavour and the sought after froth, a fundamental characteristic of sparkling wine. When left to mature for several months at -2°C, it is subsequently subjected to clarification and stabilization with the separation of the yeast. It is bottled using the typical stopper cap.