The Rupe dei Cingi sparkling wine wants to be the fresh and immediate expression of Pignoletto.

The grapes are harvested in the last days of August to seek their immediacy and good freshness.

The grapes are harvested in bins of 3 quintals.

It is then crushed / de-stemmed and transferred to thermo-conditioned tanks at zero degrees, before the second fermentation.

The second fermentation takes place for 6 weeks before bottling.

A single vineyard is not used but the one depending on the harvest that has a more balanced ripening. .

The Rupe dei Cingi is a sparkling wine to be tasted as an aperitif, or paired with fish dishes.