Alfredo Bertolani Lambrusco Reggiano Rose Dry "Delicato e Fresco" - NV (750ml)

Soft pressing. Short maceration with skins for a few hours at a temperature of 3-4° C. Temperature controlled fermentation in stainless steel tanks. Charmat method refermentation with selected yeast. Isobaric sterile bottling with pre-evacuation and wine microfiltration.

Residual Sugar: 9 g/L. Total Acidity: 7.5 g/L