Deep colour which preludes to intense but never excessive perfumes. It combines softness and austerity, perfectly describing its territory. Passionate.
Traditional crushing with maceration for 36 hours at 10-12 ° C. Drawing off of the must and refrigeration. Slow fermentation (second fermentation) in "cuve closes.
Dry pasta, cured meats and in general, the dishes of the classic Emilian cuisine.
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