Modena and Reggio Emilia
The freshly picked grapes are de-stemmed and
crushed at once, then transported in steel tanks
where it is allowed to ferment with the skins.
The next step is drawing off, or the total separation
of the skins from the must and the latter in the
passage of tanks where it is periodically transferred
to divide it from the lees praised. The foaming
strictly natural, occurs over a long period,
an average of 60 days, through the Charmat method.
Total acidity : 5,80 g/l
Alcoholic degree: 10,50%
Dry extract: 21 g/l
Sugar: 28 g/l
The color is ruby red with violet hues and a light froth of the same hue is vinous, intense, fruity and fragrant, reminiscent of the aroma of grapes. Its flavor is tangy, pleasantly winy with a harmonious, balanced acidity. It has a an intense aroma, fruity and fragrant markedly, and a pleasant bitter aftertaste. Excellent as an aperitif and during the meal.
Serving temperature: 10 to 12 °C