The Glera grapes were gently pressed in a horizontal press followed by slow fermentation of the pure must with selected yeasts in temperature controlled stainless steel tanks. The Pinot Nero grapes underwent skin contact for a period of five to seven days, which resulted in the delicate pink colour. The Glera must and Pinot Nero musts were then refermented together to produce the gentle sparkle in a pressure and temperature controlled autoclave, according to the Charmat method. This lasted approximately 60 days, and when it was complete the sparkling wine was carefully prepared for bottling.

Crystalline pale pink in colour, this sparkling rosé has appealing floral aromas of violet layered with wild strawberry. Flavours of raspberry, cherry and wild red berried fruit are supported by light, soft bubbles. Refreshing, with lovely balance and a dry, fruity finish.