This characterful rosé is made in the Heart of the Prosecco producing region in the town of Refrontolo. Grown in soil rich in clay and sand, the white Glera and red Pinot Nero grapes respectively 90% and 10% in proportion, undergo a double fermentation. This is completed in the Martinotti method, also known by the French name, “Charmat.” in steel cylinders called Autoclave. It has a mandatory resting period of 60 days. It is perfectly suited to serving with appetizers, first courses, fish and white meat.