Winemaker Notes

100% Grasparossa di Castelvetro, here the residual sugar here is only 1 or 2 grams. Maceration on the skins last about 6 days for Becco Rosso, while the charmat secondary fermentation lasts 60 days. Deep red with a delicate mouse, this is approachable and ideal for aperitivo. Made from 5 hectares of vineyard planted in 1986 in Castelvetro at 250 meters above sea level, the soil is composed of red clay and the vines face south-west.