The harvest is early to maintain acid freshness and aromas and the grapes are pressed gently, to preserve the best must. The fermentation of the must occurs at a temperature of 15°C to enhance the fruity notes. For the taking of foam, we chose the Charmat Method, with frequent battonage, to enhance the finesse and the fragrance. Therefore, it follows an appropriate period of refinement in the bottle to restore balance and softness. The bubble is thin and persistent, very pleasant to the eye as well as to the palate. The wine is characterized by a pink intense colour with gently coppery shades. Typically fresh and subtly floral scents. The flavour is dry and persistent, with a very good freshness.