||It starts in 500 L tonneaux of French oak for two weeks with manual punching down and pumping over, and part in steel tanks of medium capacity with maceration for 15-21 days.
||In French oak barriques (20% new) for 12 months.
||It is bound together to fresh appetizers of salumi, cheeses and a first to the gravy (suggestion is that one to approach it to the characteristic of piadina, served with prosciutto raw, crescenza and rucola). Advanced version more or reserves, can instead accompany more seasoned cheeses and meats to the furnace well.
||Price Fattoria Zerbina Pietramora Riserva 2016 € 21.89