Fortana dell’Emilia IGP frizzante “Sèt e mèz” sparkling
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 24/36 hours. The spontaneous fermentation lasts about two weeks and then the wine is kept in cement tanks for 60 days until the primary fermentation. The secondary fermentation takes place in the bottle (Champenoise method), without racking off the lees. Bottle aging for some months, prior to the selling of the product.
Fondo Luogaccio, San Giuseppe di Comacchio (FE), Bosco Eliceo
Excellent with seafood starters and shellfish. Ideal as an aperitif.