Description

Sparkling rosè wine obtain from Nebbiolo grape with the Martinotti’s Method, an enological technical invented at the end of XXI century by Federico Martinotti, director of the Experimental Enology Institute of Asti.
The ri-fermentation is into steel tank under pressure, where sugar became carbon dioxide due to yeasts.
"Kiss rosè" it shows a fine perlage, very pale pink color with orange
hue, fruity grape flavor and a dry taste with fresh acidity.