The e-stemmed Glera grapes are soft pressed and immediately separated from skins. Primary fermentation occurs at low temperature in stainless steel tanks. On the other hand, crushed Pinot noir grapes undergo maceration in the style of a red wine. The juice is left in contact with the skins for 3-4 days to allow colour and aroma extraction from the skins. The winemaker then strains the juice from the skins into clean tanks where Pinot Noir completes its fermentation. The two base wines are blended for secondary fermentation in stainless steel pressure tanks by the Charmat Method. The process lasts a minimum of 60 days.
The delicate pink hue suggest the floral scents of rose intensified by notes of white-fleshed fruits and delicious hints of fresh red berry fruits. The lively and vibrant nose perfectly matches the crisply lingering freshness on the palate.
Perfect for outdoors lifestyle, fresh dining and social occasions. Great match to seafood starters.
Alcohol content: 11 %
Residual sugar: 14 g/l
Total acidity: 5,5%
Pressure: 5 atm
8 - 10 Celsius (46 - 50 Fahrenheit)
Bottle content: 75 cl (750 ml)
Data sheet download
Bottles per case: 6 EU (12 USA)
Cases EU pallet: 80
Cases US pallet: 60