2018 Montesissa Emilio Rio Mora
This is a fizzy blend of Barbera and Bonarda.
Hand-harvested in small wooden boxes and gently pressed after a short period of rest. Spontaneous fermentation on indigenous yeasts in stainlesssteel tanks. The must is left to macerate on skins with no temperature control. Frequent pumping over for an average of 14 days. After a winter break on its fine lees, bottling is con- ducted in the spring with no filtration. Fermentation of residual sugars is completed in the bottle creating a naturally frizzante wine typical of the region.