THE PRODUCER : Azienda Agricola Rinaldini
Vinification: late harvest, submerged-cap fermentation on the skins at controlled temperature, from seven to ten days.
Processing: long re-fermentation in pressurized vats with selected yeasts at a controlled temperature.
Nose: bouquet combined with the vinous notes of red and black fruit typical of the lambrusco grape.
Taste the impact of taste in the mouth, denotes the structure: it is warm, frank, full-bodied.
There’s a present tannin, well balanced from the sugar residual. Its surprises with its harmony and cleanliness.