al Nigar – Rosso dell’Emilia IGT Frizzante

Sparkling wine

Production technology:

First fermentation in steel fermenter at controlled temperature with pumping over of the must on the skins every 3 hours for a total of 4 days in order to extract its organoleptic qualities to the maximum, subsequent refermentation in autoclave according to the Martinotti Method with addition of selected yeasts.

Organoleptic characteristics:

Color Transparent ruby ​​red with fine effervescence.
Perfume Intense and lively, with vegetal notes and wild berries.
Drinkable taste, slightly sweet and dry, the taste is lively and balanced.

Food pairings:

Perfect for a carefree dinner based on cured meats, fried cake and aged cheeses.

Service temperature:

12-14° C

Alcohol content:

12% vol

Curiosity:

The Barbera and Bonarda grapes are harvested and processed in different periods to then marry and, from their union, give life to this unique red of its kind in terms of aromas, taste and balance.