Name: La Canna e L’Orzo Rosé – bottle-fermented sparkling wine. Champagne method Rosé
Vine: Nibiö, ancient variety of Red Dolcetto wine stalk
Winemaking: fermentation at 18°C in a steel vessel and fermentation following the classical method at 12 °C
Grape maturation: at least 24 months with its lees in the bottle
Tenuous rose colour.
Light and foamy perlage.
Fine and fragrant classical method.
Endowed with floral notes scent and a mineral taste.
Serving temperature: 6 °C – 43 °F
Alcohol content: around 12% vol
Bottle capacity: 0,75 liter