Crushing and destemming, 2 days of contact with the skins, then pressing and fermentation in barriques without adding any product. Bottled to become sparkling wine on 09/25/18.
Acidità Totale:5,20 g/L
PH:3,40
Solforosa Totale:< 10 mg/L
Estratto Secco:18,3 g/L