Rosé Metodo Classico is made from the local variety most characteristic of its region of origin: Raboso. The word raboso comes from the word "rabioso", which in the local dialect describes the strong acidity of this wine at a young age. This characteristic gives freshness and longevity. In addition, the very long ageing in the bottle on lees gives it volume and creaminess in the mouth.
Harvested in late October, picking very ripe grapes with intense colour and full aromatic structure.
Vinification - soft pressing, cold static clarification and fermentation at controlled temperature.
Maturation - 108 months on yeast at a constant temperature.
Taste characteristics - fine and persistent perlage, light pink colour, aromatic, very delicate crust of fresh bread, full body, aristocratic, smooth, with notes of hazelnut.