Metodo Ancestrale is the original probably the oldest way of making sparkling wine. In this case, the alcoholic fermentation begins in tank after the juice is bled off the dark skins, imparting a bright electric rosé color to the wine. Midway through the fermentation, the wine is bottled and stops naturally when the CO2 level reaches a level where the yeast can no longer live and reproduce. This technique can often lead to a fine layer of sediment in the bottom of the bottle which is perfectly natural and actually nourishes the finished wine.
This refreshing beauty possesses a bright pink hue showing notes of bright and bitter fruit such as blood orange, pomegranate and grapefruit. Balanced with intriguing yeasty notes for roundness, it finishes crisp and fresh.