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MASIERO - MOKI igt veneto rosato frizzante 2021

We leave the grapes to macerate with their skins for 3 days and let them ferment on their original yeast in concrete barrels, without any chemical clarification, filtration nor SO2.

The second fermentation is obtained only by using Senese must (3%), native grapes of this area and it occurs spontaneously due to increasing temperatures during spring time.

The wine does not undergo a process of “degorgement”, thus appearing naturally cloudy on its yeasts, which assure the wine’s longevity.