Description
Pliocene scents and clays, guyot growing system
Ciliegiolo 33 syrah 33 sangiovese 33
Early manual harvest of the grapes in the vineyard to ensure freshness and aromas.
Destemming and crushing. Soft pressing with the inert pneumatic press. The must undergoes fermentation at a controlled temperature of about 15 ° C in stainless steel vats.
Natural stabilization and transfer to one of our partners who makes sparkling wine and bottles our Spumante with the Charmant method.
Bright pink with purple nuances
Red fruit, strawberry, raspberry
Dry, sapid and persistent, with a good acidity and freshness
The perfect toasting wine!
8/10° C
0,75 and 0,375
