Red vinification with 4-5 days of maceration with the skins at a temperature of 20-22 °C. Racking and pressing of the pomaces and stabilization of the base. Second fermentation takes place in the pressurized tank for a month at a temperature of 13-14° to exalt perfumes and freshness.
Delicate but clean perfumes of little red fruits, especially raspberry and strawberry. At the palate the sparkle of the bubbles and the lively acidity, typical of this vine, incorporate in the final red fruit aromas, felt at the nose
Its pleasant freshness perfectly matches with fried-based and vegetables-based dishes. Excellent as conversation wine.
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