2019 Mirco Mariotti Sèt e Mèz



This fizz is made from an old variety called Fortana.
Hand-harvested. Spontaneous Fermentation on indigenous yeasts in concrete tanks. A short period of about 24 hours on skins. After a winter break bottling is conducted in the spring with no filtration and the addition of previously removed grape must from the same vintage added back at the same time. Fermentation of residual sugars is completed in the bottle creating a naturally frizzante wine typical of the region. This sits somewhere between a fizzy red / rosé.

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