Metodo Classico Valsellera Rosé Brut Himbeer The tangy sweetness of this

The tangy sweetness of this syrup shines through both in pure water and in a cocktail

Energie 194 kJ / 46 kcal Fett

The "Easter doves" are wrapped by hand

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

Ruby red with a purple shimmer

Metodo Classico Valsellera Rosé Brut Himbeer The tangy sweetness of thistype 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