Light ruby red color with violet reflections. The bouquet is broad and intense, persistent, with a hint of violet. Fine and persistent perlage. The flavor is dry and full, with a fruity aroma.
In this rare bottling only Sorbara fruit is included. Hand-harvested fruit is de-stemmed and crushed and the must and skins are transferred to a temperature–controlled stainless steel tank where they are left to macerate at 45-55°F for 3-5 days. Only 50% of the free-run juice (the “flower”) then undergoes a secondary fermentation in autoclave at 55-60°F to achieve effervescence.