Light and bright rose colour with a fine and delicate perlage. The bouquet is fruity and flowery, with delicate notes of unripe golden apple and small mountain flowers. The flavour is dry, fresh and zesty, with a fruity and harmonious aftertaste. 

Whole white grapes are put into the pneumatic press for soft pressing and the resulting must, after a first raking, is put into controlled temperature tanks where it remains until it is used for the production of the sparkling wine. The red grapes, after pressing, are put into tanks where a soft maceration for extraction of colour and a few tannins takes place at a controlled temperature of 22-23 C. At the same time, the aroma is enhanced. 

The white must and a small part of the red wine are mixed. The resulting cuvee with added yeast cultures selected by La Gioiosa is then put into vessels where fermentation takes place at a controlled temperature of 15-16 C to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content, fermentation is stopped for refrigeration. After being left for at least two months in contact with the yeasts, the sparkling wine is ready for bottling. 

Food Pairing: Excellent as an aperitif. Ideal with fish, especially with Livornese style fish.