Massimago is best known for stellar Valpolicella wines, though Camilla Rossi Chauvenet found another use for her Corvina, Corvinone and Rondinella grapes. Harvested early to keep the acidity bright, briefly macerated to a pale blush, then bottle-fermented and left unfiltered with the lees settling naturally inside. The result is fresh and unpretentious frizzante rosé at 11% ABV in a 500ml beer bottle. Organic farming on limestone soils, and one of the best ways we’ve come across to enjoy and share pét-nat.