Grape varieties: Rondinella, Corvina, Molinara.

 Characteristics: After destemming, the marc is left to steep in the must for 10-12 hours at a temperature of 5-7°C. Then a light pressing is carried out to extract only the best part, with the correct rosé colour. The must is filtered and put into vats cooled to a low temperature. It is then fermented in closed vats for two months at a constant temperature of 16-18°C. Fasolino Rosé is characterized by its very persistent flowery bouquet, the right amount of acidity and a light sparkle that makes it pleasant on the palate. 

Drinking/Storage: This wine should be drunk within a year from bottling. It should be stored in a dark place at around 15°C and in a vertical position if for brief periods. Serve at a temperature of 8°C and drink within two days of opening.