The origin (the vine, the grape)

Based on seasonal weather conditions, the ideal moment for harvesting (Fortana and Rossola) is identified, to achieve the perfect balance between acidity, alcoholic potential and colour intensity.


The Cellar

Along with correct harvesting, the crushing phase is the most important moment in quality terms, for achieving a delicate must which forms the base of this sparkling Rosé Brut. This is why grapes are pressed very delicately, limiting juicing to 50% of total content, for a highly tenuous pink hue. This juice obtained from initial pressing is left to spontaneously ferment in small stainless steel tanks at a controlled temperature, very slowly and over a long period of time, until it matures, as winter draws to a close.

In June it is ready for the addition of yeast and preparation for bottling, for successive froth capture in accordance with Classic Method tradition.

Bottles are stored in the dark at a constant temperature of 12 °C – 14 °C. Fermentation resumes, with the development of CO2 and an extremely fine froth which characterises the product.

This is followed by slow ageing in the bottle for a further 18 months, with frequent remixing of yeast deposits (remuage) to integrate fermentation aromas in the overall bouquet.


In the glass

Extremely tenuous and delicate pink in colour, with subtle orange tinges.

Fruity, with hints of white peach, red fruits and hazelnut. A conclusion of bread crust and yeast.

On the palate it is full, harmoniously and pleasantly enveloping. Fresh red fruit re-emerges, accompanied by an almond nuance and a discrete tannin note.


Serving Suggestions

Suitable as an aperitif, it is even more intriguing served with all meals and charcuterie. Serve chilled: 7 °C – 8 °C.



Best enjoyed no later than two years after date of dégorgement. Has the potential to withstand a further two years of ageing if stored in the dark, at a fresh and constant temperature (12 °C – 14 °C), with the bottle stored horizontally.