Amid the growing crowd of Italian Proseccos, Rotari is aiming to distinguish their brand with new estate-grown, vintage-dated, classic-method sparkling wines, starting with a 2013 Brut (100-percent Chardonnay) and a rosé (75-percent Pinot Noir and 25-percent Chardonnay). Rotari used the Metodo Classico technique, with secondary fermentation in the bottle, dosage, riddling and prolonged aging on the less (24 or more months instead of the required 15), setting a higher standard of production than most bulk-produced prosecco.