<p><span style="color: rgb(112, 112, 112);">Obtained by vinifying mainly marzemino;&nbsp;this vine has been present since ancient times on the gentle hills and gravelly lands of the apennine margin of the province of reggio emilia, in 1800 it was known by the dialectal term “berzeméin”</span></p><p><strong style="color: rgb(112, 112, 112);">Vines</strong></p><p><span style="color: rgb(112, 112, 112);"> marzemino 85%, gentle malbo 10%, sgavetta 5%</span></p><p><strong style="color: rgb(112, 112, 112);">Harvest</strong></p><p><span style="color: rgb(112, 112, 112);"> generally between the second and third week of september;&nbsp;the grapes are harvested strictly by hand.</span></p><p><strong style="color: rgb(112, 112, 112);">Vinification</strong></p><p><span style="color: rgb(112, 112, 112);"> after a soft pressing, the must is placed inside steel tanks where the primary alcoholic fermentation begins, which normally lasts about 9/10 days.&nbsp;In this period, the winemaker decides, in his opinion of him, to add selected yeasts to control the fermentation parameters and improve flavor and aromas.&nbsp;Once the desired alcohol content has been reached, this fermentation is stopped at a low temperature.&nbsp;After the last stabilization and filtration operations, the wines are bottled.</span></p><p><em style="color: rgb(112, 112, 112);">Bottles produced</em><span style="color: rgb(112, 112, 112);">&nbsp;: 200,000</span></p><p> <em style="color: rgb(112, 112, 112);">alcohol content</em><span style="color: rgb(112, 112, 112);">&nbsp;: 8% vol.</span></p><p> <em style="color: rgb(112, 112, 112);">Sugar</em><span style="color: rgb(112, 112, 112);">&nbsp;: 45 g / l</span></p><p> <em style="color: rgb(112, 112, 112);">total acidity</em><span style="color: rgb(112, 112, 112);">&nbsp;: 6.5 g / l</span></p><p><strong style="color: rgb(112, 112, 112);">Organoleptic characteristics</strong></p><p><span style="color: rgb(112, 112, 112);"> with an intense ruby ​​red color with purple reflections, it has intense and characteristic aromas that range widely in the hints of red fruits of the undergrowth;&nbsp;on the palate it is full-bodied, but what is most striking is the softness that envelops in tannins, never angular, which give length to the palate.&nbsp;Excellent to combine with roasted red meats, light and delicate braised meats tending to sweet, poultry and semi-mature cheeses.&nbsp;Serves at 16-18°c.</span></p><p>&nbsp;</p><p>&nbsp;</p>