T he grapes are vinified in rosé, that is, by slightly macerating the skins with the must. After primary fermentation, the wine is put in special containers called autoclaves where it ferments slowly becoming sparkling after about 90 days. It is filtered and bottled cold.
I t is a wine suitable for aperitifs, quick snacks, light appetisers and first courses. It is a so-called "all meal" wine because it is very balanced.