Manual harvest of the Nero di Troia grapes. The initial part of the fermentation is carried out in stainless steel tanks, before it ends the must/wine is placed in bottles and sealed. Here the wine finishes its alcoholic fermentation by transforming the residual sugars into alcohol and carbon dioxide. The bottles have a "natural" sediment from the residual yeasts.

Inviting scents of ripe red berries intertwined with delicate yeasty undertones grace the nose, offering a tantalizing introduction. The palate unveils its dry, lightly sparkling nature, accompanied by a harmonious balance of vibrant acidity and luscious fruity nuances. Approachable and effortlessly enjoyable.

A lovely aperitivo, works well with antipasti, and pizza.