Made from Pais grapes sourced from Chile's principal wine valleys, this goes through a low-pressure spinning cone process to remove the alcohol. It's an approach that tends to be kinder on aromatics than heat-based methods, and the floral, strawberry-led nose suggests it hasn't lost too much in translation. The pale salmon colour is pretty in the glass. Carbonation is fine and persistent rather than coarse. The palate is light and dry with red fruit carrying through alongside a gentle citrus note, and the finish is clean with decent acidity. Not fundamentally different from the still rosé in character, but the bubbles give it more energy and make it a better fit as an aperitif.