Vinification: fermentation occurs in stainless steel tanks at controlled temperature (17-19 degrees Celsius) with indigenous yeasts, in order to maintain the flavours and aromas of Franciacorta. In March and April the wine is bottled, and the process to induce the sparkling takes place. Then, the bottles are stored in rooms at controlled temperature (12-14 degrees Celsius), for at least 36 months. After that period, the Franciacorta D.O.C.G. Rosè presents its particular flavour and aroma, together with the finest perlage. The wine is then ready for the final stages: remuage, dégorgement, dosage and labelling.

Colour: is tank, similar to that of an onionskin. The froth is white.

Perlage: presents a very thin and persistent grain.

Bouquet: scents of flowers (wild rose) and of small fruit with red berries (raspberry).

Flavour: is delicate and compact, followed by a dry taste and the distinctive finish of its full flavour.

Alcohol: 12% vol.