Winemaking:
Delicate pressing, short maceration on the skins
at a controlled temperature (22-24°C), racking for static decanting. Aging in steel tank for some months, second fermentation in bottle with native yeasts at a controlled temperature (14-16°C).
Taste and flavour:
Wine shows a sediment on the bottom of the
bottle caused by second fermentation, and it could rise during the service. Ruby red color, with brilliant reflections of strong red. You can feel perfume of ripe strawberries and cherries, fruity. Taste good, good acidity and evident sparkling features. Good taste persistence.