Vinification: Carbonic maceration of the whole grape for about a month. Destemming and maceration on the skins with indigenous yeasts. At the end of the fermentation the wine is racked off and stored in stainless steel tanks where it is frequently stirred in order to keep the yeasts in suspension (bâttonage). According to old tradition, in spring the wine completes the alcoholic fermentation in the bottle where residual sugars are transformed by its own yeasts into alcohol and carbon dioxide, obtaining a natural sparkling wine. After a few months in the bottle, the wine is ready to be enjoyed but can also be stored for years.
The naturalness of the wine is confirmed by the total absence of chemical product residuals. All procedures both in the fields and in the cellar, are carried out according to the Maria Thun biodynamic calendar.
Food pairings: biodynamic wines lend themselves to the most creative culinary interpretations. Naturalmentefrizzante Rosso is ideal with several traditional dishes of the Venetian cuisine such as cold fish, salami and goat cheese.
Service temperature: 10-12 °C.
$30.00 Excl. tax