Marco Parusso used the Barolo Nebbiolo vine to produce a rosé spumante using the champagne process (method Champenoise). The Nebbiolo vine, actually known for its strong Barolo, shows an incredible freshness and elegance in this unique rosé spumante. The grapes all come from Barolo locations near Monforte d'Alba. The Spumante matured on the yeast on the bottle for 36 months.