A sparkling rosé made from 100% Negroamaro grapes grown on trellises in the calcareous, clayey soil of the Salento Peninsula, harvested after mid-September by hand to pick only the grapes which are perfectly ripe. After 6 hours of skin contact the must is naturally decanted and fermented for 10-12 days at a controlled temperature of 15-16°C. The must is refermented for 90 days at a low temperature in a 50 hectolitre autoclave. The product is cold stabilised and bottled under sterile conditions. It is cherry pink in colour, with an intense aroma of cherry, sour cherry and raspberry and a lively, full-bodied, fruity flavour.