The Metodo Classico Brut Rosé 'Quirinus' sparkling wine is produced by the St. Quirinus winery from Piwi vines, which are resistant to fungal diseases. These varieties originated in France when, in the second half of the 19th century and the first decades of the 20th century, it was decided to tackle the problem of fungal diseases and the catastrophic phylloxera. Today, in Italy, this vine is most widespread in the Trentino Alto Adige region, and Michael Sinn, the winemaker at St. Quirinus, exploits its full potential to produce a sparkling wine with an appetising, lively character and pleasant aromas of red berries and bread crust. The Piwi red berry varieties used for this sparkling wine are grown partly under pergola and partly under trellis on plots in Pianizza di Sopra, Alto Adige, at an altitude of 450-490 metres. The soil is calcareous moraine with gravel and porphyry. Harvesting is done entirely by hand and once in the cellar the grapes are destemmed and crushed as gently as possible. The must obtained ferments in steel tanks at a controlled temperature of 18°C. The base wine is then bottled using a process known as racking, which is essential for the second fermentation in the bottle according to the classic method. The sparkling wine then rests on its lees for 24 months before being racked. In the glass, the Quirinus Brut Rosé has an enchanting salmon pink colour, enlivened by a fine, continuous perlage. Fresh and lively on the nose, with notes of strawberry, ripe raspberry and a hint of pastry, the bubbles are enveloping on the palate, with an upright, clean and creamy texture. Versatile and seductive, it is perfect as an aperitif or with a wide range of dishes: from light starters to fish dishes and the refined creations of Asian cuisine.