Emilia Romagna

Traditional pressing with a 36-hour-long maceration. Fermentation at 18°-20° C. The fermentation continues in cuve close for the "prise de mousse".Very fruity, all the grapes’...

Traditional pressing with a 48-hour-long maceration at 10°-12° C. Low-temperature fermentation on settled must using selected yeasts. The fermentation continues in cuve close for the...

Primary fermentation in stainless steel at controlled temperatures to retain fresh, fruity aromas.Second fermentation: Carried out using the ''cuve close'' method in pressurised tanks, which...

A red sparkling wine of character that celebrates the roots and winemaking tradition of the company, founded in 1860. This particular label is fermented directly...