Maceration in stainless steel at controlled temperature for about 15 days. Fermentation is conducted using local yeasts. The wine ages for 12 months on the lees in stainless steel, followed by ageing in bottle for at least 6 months before release.
- Ronchi di Cialla
- Friuli Venezia-Giulia, Italy
Method & Production
Deep ruby red in colour and bright with violet reflections. Elegant and fruity bouquet. Hints of ripe cherries, blackberry and small red berries, with delicate balsamic notes. Dry, moderately tannic, elegant and complex.
Baccalà alla vicentina