After aging on the lees for at least 40 months, it is disgorged and marketed. The residual sugar is less than 3 g / l.
The invented name Cruasé comes from the fusion of cru - a word that alludes to the vocation of Oltrepò Pavese for the cultivation of Pinot Noir - and rosé.
In all Cruasé the pink color is obtained naturally from contact with the skins, and not through cuvée of white and red grapes (from musts or wines).
At sight it appears antique pink with an elegant perlage; the nose offers notes of dog rose, small red fruits, with hints of aromatic herbs; on the palate it is vibrant with remarkable acidity. Long persistence finish.