"Pruno Nero" Dry VS
An intense, rich wine with a perfect roundness for every occasion. It has a remarkably intriguing fruitiness. Communicative.
Grasparossa and Salamino
Traditional pressing with a 48-hour long maceration at 15° C. Fermentation at a low temperature with selected yeasts. Second fermentation (‘Pris de Mousse’) in ‘cuve close’.
Aperitifs, finger food, and traditional cuisine from Emilia.