Grape Varietals: Ancellotta emiliana and Bracchetto piemontese.
Vineyards: Emilia-Romagna and Piemonte.
Average age of the vines: 15-25 years old.
Soil: calcareous and sandy.
Harvest Period: beginning of September.
Vinification: the crushed grapes first go through a cold maceration. The must is then partially fermented in autoclaves at low temperatures to maintain the primary aromas, guarantee a low alcohol level, a fizziness as well a natural sweetness.
Alcohol Content: 5% by vol.
Residual Sugar: 100 grams per liter.
Color: intense ruby red with violet hues.
Aroma: rich and fresh nose - bringing back notes of wild strawberries and other red berries.
Palate: fresh, slightly sparkling, sweet and fruity (notes of red currants and raspberries).
Food Suggestions: as an aperitif, with pasta, pizza or as a dessert wine.
Serving Temperature: 8 °C / 46 °F.
As an aperitif, with pasta, pizza or as a dessert wine.
8 °C / 46 °F.