Varieties: Sangiovese, Barbera, Pinot Noir, Grenache.
Winemaking: Juice followed classic white wine process, settling for 24 hours and undergoing cold fermentation; rosé was produced from the Barbera and Pinot Noir grapes via the saignée (bleeding) method.
Tasting Note: Sparkling lilac-pink in color, the wine has aromas of rose blossom, ripe strawberry, citrus and violet. The wine expresses refreshing acidity.
Serving Temperature: Best served at 8-10°C / 46-50°F.
Aging: The wine is at its peak during its first year, and under proper conditions will age well for about 2 years from time of harvest.