Ca' di Perle Raboso Rosato Frizzante

Grapes are pressed and left on the skins for one night (12 hours) at a controlled temperature of 8°-10°C. Second fermentation by Charmat method in steel tanks for 30 days at 15°-16°C temperature.

Thanks to its good acidity, this light pink colured Raboso offers great liveliness on the palate, fresh and fruity with hints of red berries.

Perfect as an aperitif, its freshness goes very well indeed with cold cuts but also with pizza.