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ROSE’ Extra Brut Champenoise Method

An Extra Brut Champenoise Method produced with a red native grape

Grape variety: Raboso Friularo

Vinification: temperature-controlled fermentation in stainless steel

Secondary fermentation: 48 months in bottle

Temperature: 6° C
Pairing: appetizers, salami and traditional Venetian dishes
Production: 7.200 bottles (750 ml)
Alcohol: 11 %