immediate soft pressing of the harvested grapes. Fermentation in steel tanks at controlled temperature and maceration on the skins for approximately 20 days with frequent repassing of the must. Second fermentation in autoclaves for the sparkling version.
brilliant red, finely sparkling. Fragrant at nose, with pleasant fruits of the forest flavour. Fresh and effervescent at taste with good acidity balanced with roundness. Fruity ending that remind to the sensation received by the nose. Perfect with salami, game meat and fat dishes.