After a light pressing and maceration at a temperature of 23°C for 6 days, wine ends slowly its fermentation at a temperature of 18°C keeping its fruity aromas inalterated. After this process, the refermentation in a pressure tank gives to the wine a delicate and typical petillant.
Brilliant ruby red color.
Fresh and persistent.
Fragrant with notes of blueberry and raspberry.
Soups, white and tasty meat.