||Centennial vines bred as saplings.
||De-stemming, maceration and fermentation for 3 to 10 days with indigenous yeasts. Without clarifications or filtrations. Minimum presence of sulfur dioxide: 20 mg/l.
||24-36 months in small cement tanks, then in the bottle.
||Throughout the meal, the "Renosu" by Dettori is ideal red wine to accompany second meat dishes. Excellent with a roast pork.
||Price Dettori Renosu Rosso € 10.00