Surliè! 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. Second fermentation in the bottle, with selected yeasts, according to the champenoise method, without racking. Duration of secondary fermentation: approximately 60 days.

Intense ruby ​​color. Dense and evanescent foam. Fruity aromas of cherry and spicy cinchona. The taste is dry and pleasantly tannic.

Grilled fish, cured meats and cheeses.