In the Vadio rosé sparkling wine we seek to explore the versatility of the berry. We selected a plot from a small farmer with a vineyard that is around 30 years old, where the vigor of the berries does not allow for very high maturation and the acidity is dominant.

Pressing whole bunches and with very gentle extractions, fermentation follows between stainless steel and used barrels. In February it is allotted and we do the print run. After the second fermentation is completed, the minimum lees contact is 18 months before disgorgement. With a light salmon color and a very fine persistent bubble, the nose shows plenty of fresh red fruit. In the mouth it reveals freshness supported by vibrant acidity, and balanced by the creaminess of the mousse.