Versatile fresh and foodie red which could be paired with both a light lunch or dinner. Marzemino grown 250m above sea level by Marco Bertoni on the Secchia river boundary of Reggio Emilia and Modena in mineral rich soils, meaning particularly well hydrated and cooled fruit. Fermented on the skins for 7-10 days in concrete tanks. After fermentation it was moved into old tonneaux for one year, then one more year in concrete, then bottled.
No added Sulphates
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