Grapes are de-stemmed and crushed, then start the fermentation with selected yeasts at a controlled temperature of 26-28 ° C, with regular punching mechanics to optimize the extraction of coloring substances. The wine is bottled the following spring in order to keep its characteristic liveliness.

Deep ruby red color with violet reflections in the glass presents its typical persistent mousse. The nose is intense and delicate, with pleasant hints of berries, cherry and cherry. The palate is tangy, fruity, well structured, with a slight softness that goes well with the proper nerve given by the pleasant tannins of the grape .

Drink at a temperature of 16 ° C.

It goes well with fresh cold cuts, pasta dishes with meat sauce, ravioli and risotto, or roasted red meat.

Vivace