11% - only free-run must, maceration with the skins is not carried out and the pressing is very soft to preserve aromatic delicacies
The first fermentation takes place in steel, with indigenous yeasts and controlled temperature, precisely to enhance the varietal profile of the Sorbara
The wine is bottled without filtration with active residual sugar: this triggers a natural refermentation in the bottle on indigenous yeasts according to the ancestral method.
It remains to refine directly in the bottle after bottling, which generally takes place at the beginning of March following the harvest.
The Cristo di Sorbara vineyard, on silty-sandy soil between the Secchia and Panaro rivers - Modena, Italy
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