The grapes are harvested at ideal ripening either by hand or mechanically, then the clusters are destemmed and the grapes are pressed. The must is fermented for 8 days at 16-19 °C in stainless steel tanks. After the small percentage of Pinot Noir is added to the Glera base, the second fermentation lasts 30 days and it takes in autoclaves, following the Martinotti-Charmat method. The wine than undergoes a 2 month period of fining in stainless steel tanks
A bright pink colour.
Fine and elegant. It has a fruity fragrance and a pleasant fresh flavour.
On the palate it has a juicy acidity, offering alluring flavors of delicate red berries and white fruits that linger through the finish.