Whole white grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the sparkling wine. The red grapes, after pressing, are put into tanks where a soft maceration for extraction of colour and a few tannins takes place at a controlled temperature of 22-23°C. At the same time the aroma is enhanced. Unmistakable bouquet: red fruits and floral scents, where notes of pomegranate and rose stand out. Excellent as an aperitif. Ideal companion of finger foods, linguine’s pasta, delicate cheeses and small pastry.