Macerato Sui Lieviti Frizzante

Fermentation takes place in open stainless steel vats for 15 days in slow maceration with part of the whole grapes. Spontaneous fermentation with Native yeasts, without the use of chemistry at any stage of the process. The newly fermented wine is placed in steel vats where it matures and slowly absorbs aromas and fragrances from its natural deposit. The wine remains in the barrels for 6 months and is then bottled with the addition of chilled must for the refermentation phase. It then rests for 4 months in the bottle.

Bright orange color with appetizing perlage, nose of white pulp fruit and wild flowers, very fresh, savory and mineral on the palate, with vibrant acidity.

Aperitif, snack, pizza, fried food, cured meats and cheeses.