The grapes are cultivated in the Pavia region of northern Italy. The dark-skinned, ripe Pinot Grigio grapes develop a pink tinge which is further enhanced by the addition of a small proportion of Barbera and Pinot Noir grapes from the same vineyards. After crushing, the skins are left in contact with the juice for 12 hours at a low temperature, followed by a gentle pressing, and slow, cool fermentation in temperature-controlled stainless steel tanks. A fresh and fruity rosé with delicate aromas of red berries. Cherry and berry fruit flavours are balanced by zesty acidity to give a crisp and dry finish.