Fortana dell’Emilia IGP “Uva d’Oro” 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 10 days. The spontaneous fermentation lasts about two weeks and then the wine is kept in cement tanks for 75 days until the primary fermentation. The long secondary fermentation takes place in autoclave with selected yeasts (Martinotti-Charmat method). Bottle aging for 2 months, prior to the selling of the product. Affinamento in bottiglia per 60 giorni prima della messa in commercio del prodotto
Fondo Luogaccio, San Giuseppe di Comacchio (FE), Bosco Eliceo
Excellent with grilled fish, eel and cold cuts.