Characteristics

Variety

Sorbara

Winemaking

Light maceration for 18-24 hours, racking of the must and fermentation at a controlled temperature of 20° C. Slow refermentation (prise de mousse) according to the Martinotti Method.

Alcohol content

11%

Serving temperature

10° – 12° C

Food pairings

Its versatility is best expressed between contemporary and traditional cuisine, finding affinities with dried pasta, tortellini, boiled meats, and dishes with strong flavours. 

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