| 酿造 |
Red wine vinification, destemming and crushing of the grapes, maceration and fermentation with the skins at a controlled temperature for several hours (36-48 hours) at approximately 16 °C, followed by pressing. |
| 陈年 |
The second fermentation takes place in autoclaves for frothing (until an overpressure of 4 bars is reached) at a controlled temperature for 20 days at approximately 16 °C. At the end of fermentation, stabilisation with refrigeration at -4 °C, then microfiltration and subsequent bottling. Maturation in the bottle for a few weeks. |
| 匹配 |
Best served with Pastries, light-coloured fruit and cream-based desserts, panettone, hazelnut cakes, particular cheese such as Castelmagno. A very pleasant aperitif and thirst quencher at any time of the day. |