The modern principles of traditional rosé wine are applied. The removal of the skins is macerating for about 12 hours at a T ° 8-10 ° C, to allow the extraction of the noble and aromatic components of the skins fundamental for the perfume and the personality of the future wine. The must-flower that Sgronda from the Marc is decked and fermented with the addition of selected yeasts at a controlled temperature of 15-16 ° C. After fermentation, the wine is immediately separated from the coarse lees and refined in a steel tank for about 3-4 months at low temperature to avoid losing the organoleptic characteristics of aroma and freshness typical of Cerasuolo. After this refinement phase, the wine is bottled and aged in the bottle for about a month before the consumption.