About this wine
Vineyard and terroir
The grapes are grown in the province of Reggio Emilia. The vineyard yield is 25% below the maximum permitted by the DOC specification.
Vinification
Carefully selected grapes are crushed, and the must remains in contact with the skins at a low temperature for 5–6 days to deepen the colour and enrich the aroma. Alcoholic fermentation lasts around 20 days. The wine is then transferred under pressure to sealed stainless-steel tanks for secondary fermentation, followed by stabilisation, filtration and bottling.
Tasting profile
Juicy in character.
Serving and pairing
Pairs well with Italian food.
