This sparkling red wine is typical of the regional tradition and it is made from Marzemino grapes.

Production area:

Vineyards from the Asolani hills.


About 140 m. a.s.l.

Type of soil:

Clay and limestone composition.

Training system:

Sylvoz and Guyot. Plants per-hectare: 3000 Harvest period: First week of October.

Wine Production method:

The wine-making process is done with the pressing of the grape-stalks and a soft maceration; the wine is kept at low temperature in stainless steel tanks at a temperature of 0° C until the sparkling process.

Sparkling process:

It is done with a further fermentation in autoclave with selected yeasts at 16° C for 90 days.


30 days in bottles.


It has an intense ruby red colour. Its fragrance has a hint of violet and wild fruit. Its taste is sweet and it reminds of raspberries and red currant.

Best served with:

Ideal with desserts, fruit pies and pastry in general. Asolani cuisine: Asolana cherry pie with fruit of the forest sauce.

Best served at:


Technical details:

Alcohol: 12% vol. Acidity: 5 girlt Net extract: 23 gilt Sugar: 65 gilt Pressure: 4 bar