Food pairings:

All dishes from Emilian cuisine. Perfect with stuffed pig’s trotter and cotechino sausage with mashed potato.

Production method:

A selection of grapes from over 20 ancient varieties cultivated by the A. Zanelli Agricultural Institute. The grapes are destemmed, pressed and macerated for 6 days, then racked and fermented at a controlled temperature in steel tanks, then fermented again in an autoclave.