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Ramarro beat- 2020

Crushing and destemming, 7 days of contact with the skins, then pressing and fermentation in barrique without the addition of any product. Bottled to become sparkling on 09/29/20

acidità totale 7,10 g/l

aciditàvolatile 0,63 g/l

ph 3,13

so2 tot.< 10 mg/l

estratto secco 20,3 g/l