Fortana dell’Emilia IGP “La Martìn Rosè” still
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 fermentation takes place at regulated temperature and lasts about two weeks. Afterwards, the wine is kept in cement tanks until the bottling, that usually takes place in the following early spring. Bottle aging for 2 months, prior to the selling of the product.
ZONA DI PRODUZIONE
Fondo Luogaccio, San Giuseppe di Comacchio (FE), Bosco Eliceo
Excellent with seafood starters. Ideal with pasta with mussels and clams.