Massimago is best known for Valpolicella — but Camilla Rossi Chauvenet had a different use in mind for Corvina, Corvinone, and Rondinella. 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 a frizzante rosé at 11% that is genuinely hard to put down — fresh, lively, and completely unpretentious. It comes in a 500ml beer bottle, which is exactly the right size for two people on a warm evening who aren't ready to commit to a full bottle but don't want to stop at a glass. Organic farming, Valpolicella limestone soils, and one of the best arguments for pét-nat we've come across.