Grignolino Ronco Matto Frizzante

Winemaking Information

The fruit is hand harvested, destemmed and gently crushed. Spontaneous fermentation begins with native yeasts and without sulfur in concrete tank. Maceration lasts about two weeks. The wine remains in tank for five months and is then bottled with residual sugar which results in a natural secondary fermentation in bottle. The resulting wine is pleasantly frizzante.
SO2: No sulfur added to the wine
Fining/Filtration: Unfined/Unfiltered