The base for this wine is made in a similar method to our still Rosé, and for our initial vintage Sangiovese was used as the base wine. The juice is left in contact with the skins for a few hours in the press to infuse colour and fruit flavours, and then pressed off into a tank and fermenting cool as we do for our whites. The natural acidity and freshness added by making a sparkling version balance the sweet fruit flavours and residual sugar of approximately 40g/L.
The fruit for this wine was carefully selected during the growing season to ensure exceptional quality. Fermentation occurred in 50% new and 50% premium 1 year old French oak and gently lees stirred weekly during 9 months of maturation to give excellent complexity, a creamy texture and seamless integration.