English
ItalianoFortana dell’Emilia IGP “Valle Isola” still
DESCRIPTION
The harvest is strictly carried out by hand and it normally takes place during the first decade of October. Grapes are destemmed and pressed and then left to macerate on the skins for about 10 days. The spontaneous fermentation lasts about two weeks and then the wine is kept in cement tanks. Bottle aging for 60 days, prior to the selling of the product.
GRAPE VARIETY
100% Fortana
ALCOHOLIC CONTENT
12% vol.
PRODUCTION AREA
Fondo Luogaccio, San Giuseppe di Comacchio (FE), Bosco Eliceo
SERVING TEMPERATURE
16-18 °C
RECOMMENDED PAIRING
Excellent with headcheese, Zia (a traditional garlic salami made in Ferrara) and cold cuts, that in Emilia Romana are typically served with pinzini (fried dough parcels). Ideal with grilled white meat and piadina romagnola.