More than a color, pink is like a suspended mood, a delicate transition from white to red in shades never quite one or the other. Franciacorta Rosé gives a magical sensation midpoint between two hues. The rosé color is obtained after brief maceration of red Pinot Nero grapes. Just a few hours are needed to get that special tint recalling springtime sunsets: you must seize the moment, an instant earlier it's too pale, an instant later it's too dark. And then a delicate blending with Chardonnay and slow, patient maturation. Cuvée Prestige Rosé, the ideal Franciacorta for momentous occasions. Especially the most romantic.

The southern shores of Benaco has always preserved the tradition wine. A high-level Chiaretto astonishes with its easy authority. Fresh and delicate but incisive, is able to be protagonist of the table. The nose shows hints of flowers of hawthorn, green apple, white almond and wild cherry. In the mouth it is tasty, fresh, tasty and can stimulate the palate thanks to its vivid acidity and hints of red berries. Easy to drink by the glass invites the next with a carefree attitude. Can match with not too fatty meats, fried vegetables and mushrooms, tomato and mozzarella salad, pasta and risotto delicate spring, light white meats and fish.

Antica Fratta takes its first step towards the future, one in which pleasure and approacha¬bility encounter complexity and structure. A union that strikes the eye as much as it does the other senses, yielding a Francia¬corta whose finesse from Chardonnay enjoys the fruit brought to it by Pinot Noir. The eye and the nose enjoy it be¬fore the mouth: a refined, pale rose an¬nounces scents of country woods and fruit preserves, polished by 36 months sur lie. Sensuous, elegant, eclectic, a wine perfect for any moment, and with any dish, to be enjoyed with the finest char¬cuterie, but with meat dishes as well, and full-flavoured fish preparations.

Historically Chiaretto was a by-product of Bardolino rosso. It was the wine made from the juice that was ‘running off’ after a brief maceration with the skins. The remaining part was originally designed to enhance the body and weight of the rosso. Whilst improving the rosso the Chiaretto was not given the attention it needed. The harvest time was designed for red wines, ensuring a low acidity in the grapes (not ideal for rose wines); also it was impossible to do any clarifications before the fermentation.
Now to avoid these difficulties the two wines are made separately. The grapes used for the Chiaretto are harvested 2 weeks in advance and after a maceration of 24 hours at 8-100C the must is naturally drawn off. Then it is clarified and fermented for 15-18 days at 180C. The malolactic fermentation is avoided and the wine is left on its lees until is bottled. So a fresh and lively wine is created with a typical rose colour ideal for summer drinking.