Sergio Germano’s classic method sparkling wine is made from early harvested Nebbiolo. The Rosanna is named after his mother and sourced from only all Barolo vineyards. The early picking coincides with his September green harvest. The grapes are lightly pressed to extract little color, fermented as white wine, and only 20% see barriques for complexity. The wine is then bottled for the second fermentation in March following the vintage. After 16 months sur lattes, the wine is bottles with no dosage.
The wine is bracingly dry, smells of red berries, and a gorgeous pink. Serve at the beginning of a meal as an aperitif or with robust seafoods with simple butter sauces.