PASSO
After pressing, grapes undergo to maceration for 8 – 10 days. Then, after soft pressing only flower
must undergoes to fermentation with selected yeasts inside thermoconditioned tanks at a
temperature of 22 – 23°C. Once fermented, fresh wine is poured off and honed.
must undergoes to fermentation with selected yeasts inside thermoconditioned tanks at a
temperature of 22 – 23°C. Once fermented, fresh wine is poured off and honed.
Additional information
| Color | Intense ruby red |
|---|---|
| Grape variety | Negroamaro – Lambrusco |
| Serving temperature | 18-20° |
| Smell | light and characteristic. |
| Taste | full-bodied, velvety |
| Type of wine | Red wines |
