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.
While Quantities Last
Price Includes All Taxes
Shipping Calculated At Checkout
Both Purchaser And Reciever Must Be Of Legal Drinking Age