Col di Luna produces sparkling wines at the foot of the Dolomites, with a family tradition and preference for the Brut style. Their low-ABV (11%) Flora Rosato comes from the local grape variety called Raboso, a trifecta of spice, brambly fruit, and a rather energetic acidity. The wine is fermented with a slight maceration on the skins for 12 hours, and then continues to ferment in the tank. Once the wine settles, the juice is transferred to the bottle, where it finishes fermentation and creates the magic fizz. This is the traditional col fondo style, and you’ll notice a bit of ‘fondo,’ or sentiment, in the bottle.