||100% Refosco dal Peduncolo Rosso
||Eastern area of the Province of Venice
||Second half of September.
||The must is fermented on the skins for 8-12 days, before being transferred to stainless-steel tanks for a further fermentation period of 8-10 days at a temperature of 25-30 °C.
||A suitable accompaniment to starters with full-flavoured sauces and legume soups. Excellent with beef, kid, lamb and hard cheeses.
||Price Santa Margherita Refosco dal Peduncolo Rosso 2019 € 8.11