Grape variety: Brachetto.
Vinification: Pressing of the manually harvested and perfectly ripe grapes immediately on their arrival in the winery with press maceration to extract colour. Must fermentation for some days in controlled steel tanks, after which it is clarified to free it from any impurity.
Maturation and aging: The must is stored in steel tanks at 0°C and then bottled.
Organoleptic characteristics: Bright ruby red colour; fresh and aromatic fragrance; fine and persistent perlage with a sweet and fruity flavour.
Served at 6-8°C.