This sparkling rosé wine is produced using the traditional Champagne method. Using 50% Pinot Nero (Pinot Noir) and 50% Nebbiolo grown in Barolo and the Alta Langha, after crushing, the grape must is left on the red skins for up to twelve hours to gently extract its gorgeous pink color and just a hint of skin tannins. The wine is then bottled and aged on its lees for three years before disgorgement and shipping.

The result is a complex sparkling wine that is both fruity and dry showing crisp bright acidity. Salmon in color the aromas are of cherries and strawberries. The fine, persistent bead helps create a long, complex finish on the palate.