Uva d’Oro Fortana dell’Emilia Frizzante IGP

Manual harvest during the first ten days of October. The grapes are destemmed and pressed, followed by maceration with the pomace for about 10 days. Spontaneous fermentation lasts about two weeks, and it is then kept in concrete tanks until secondary fermentation. Long second fermentation in autoclave, with selected yeasts, according to the Martinotti-Charmat method. Duration of secondary fermentation: approximately 75 days. It refines in the bottle for 60 days before being put on the market.

Fairly intense ruby ​​colour. Light and lively foam. Fruity aromas of cherry and iodote notes. The taste is sweet and pleasantly tannic.

Grilled fish, cured meats and cheeses.