||The grapes were picked up and de-stemmed between the 22nd and 28th August. The must was then le on the skins for 18-20 hours at a temperature of 10°-12° C in tanks specially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentaon, thus reducing levels of anoxidants. Subsequently 10% fermented and aged on the lees for 6 months in 20-27 hl barrels and the rest in stainless steel vats.
||The wine was then blended and boled during the full moon between the end of March and May.
||Starters, wonderful with ham, fish and creamy delicate soups.
||Price Venica Ronco del Cerò Sauvignon 2019 € 18.00