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A rosé that expresses the elegance and freshness of Bardolino, produced with respect for the environment and its resources. The Cottini family's winemaking history began in the second decade of the 1900s. The harvest is late, starting in late September or early October. Corvina, Corvinone, and Rondinella grapes are selected. The harvest is manual: the grapes are collected in crates to maintain the perfect integrity of the bunches. The grapes are pressed directly with a light cold maceration lasting approximately 12–4 hours. This is followed by soft pressing. The natural must settles for 24-36 hours, followed by slow fermentation for approximately 30 days: half in barriques, the other half in stainless steel. The wine remains on its lees for 3 to 6 months, with repeated batonnage (stirring) until bottling. A delicate bouquet of berries, such as wild strawberries and raspberries. 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On the palate, its vibrant structure is combined with a prolonged persistence, accompanied by a \u003cstrong\u003every elegant perlage\u003c\/strong\u003e. The bouquet reveals pastry notes blended with hints of ripe red fruits, creating a profile of great tension and balance.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes are grown in the province of Pavia, in the heart of \u003cstrong\u003eOltrepò Pavese\u003c\/strong\u003e. The bunches come from a selection of vineyards located on the north-western slope of the \u003cstrong\u003eCigognola hill\u003c\/strong\u003e, an area renowned for viticulture. The vines take root in four plots: Pizzarello, La Maga, Vigna Est Est and Talanca. 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