Metodo Classico Valsellera Rosé Brut Himbeer This is followed by approximately

This is followed by approximately seven days of tartaric stabilization at -3°C before filtration and bottling

of which sugar: 46g Protein: 6g Salt: 0g

The "Easter doves" are wrapped by hand

scented with essential oils

with distinct

Metodo Classico Valsellera Rosé Brut Himbeer This is followed by approximatelytype Sparkling wine producer Franconian Expansion Hand harvested at the end of August. Short maceration on the skins and fermentation at 16C. Second fermentation in bottles and approximately 18 months of ageing on the lees. Serving temperature 7 9C Alcohol content 12. 5% grape variety Nebbiolo Tasting notes Intense, bright orange with a brilliant core. On the nose, candied orange peel, subtle yeast notes, roasted hazelnuts, and light vanilla notes. On