Red sparkling wine based on Sangiovese 40% – Ciliegiolo 60% .
Maceration on the skins for about 6 hours, alcoholic fermentation at controlled temperatures in a cement vat
Second fermentation in the bottle with permanence on the lees for at least 30 months. With a maximum internal pressure of about 4.9 bar. Aging in the bottle for 4 months after disgorgement.
Characterized by a brilliant ruby red colour, light and silky perlage due to the reduced pressure in the bottle.
Intense and elegant bouquet with notes of cherry and red fruits combined with citrus and spice fragrances. Sweetish taste, of ripe red fruit, excellent structure and acidity
Perfect at the end of a meal with desserts and cheeses, or as an aperitif.
