In the sparkling Vadio rose we try to explore the versatility of baga. We selected a 30 year old vineyard plot from a small farmer where the vigorousness of baga does not allow very high maturations and the acidity dominates.
The pressing of whole bunches with very soft extractions is followed by fermentation between stainless steel and used barrels. In February the final blend is made and we do the tirage. After the second fermentation is completed, it ages in bottle for at least 18 months before the dégorgement.
Light salmon-colored and a very thin persistent bubble, the nose shows plenty of fresh red fruits. In the mouth it reveals freshness based on its vibrant acidity balanced by the creaminess of the mousse.