Prosecco DOC Rosé Torresella is made from a blend of glera and pinot nero grapes grown using the very latest viticultural techniques. The two varieties are fermented separately: the glera off the skins for 7–8 days at a temperature of 16 °C, and the pinot nero on the skins for 6–7 days. The cuvée is assembled just before second fermentation and the percentage of pinot nero may vary from 10 to 15% depending on the vintage. The second fermentation and subsequent resting on the lees require at least 60 days in order to obtain a fine, persistent bead and more stable colour over time.