Once hand harvested and sorted, the Sangiovese grapes are immediately pressed and the alcoholic fermentation begins without the addition of selected yeasts and proceeds at 13°/15°C with frequent battonage. The malolactic fermentation is inhibited and does not take place. The following spring the wine is clarified, filtered and followed by the second fermentation in bottle. After approximately 4 years the disgorgement takes place using the same wine for the dosage. The wine is aged for a minimum of 3 months before sale.
Rosé color. On the nose extremely complex with notes of peach, cherries and pastries. On the palate a pronounced acidity which highlights the taste and personality of this very unique, absolutely dry sparkling wine. Balsamic-tarry minerality. Very high energy bubbles. Finish keeps on going…. Really designed for main course pairing.