Type: red table wine
Harvest: 2007
Grape varietal: 50% Barbera, 50% Bonarda
Vinification: the grapes were harvested in crates and traditionally processed, with the first spontaneous fermentation taking place in cement vats.
The natural secondary fermentation took place in the bottle.
Refinement: minimum of 18 months on the yeasts, then blended and re-blended with liqueurs.
Settled 6 months in the bottle. The result is a fine perlage, not invasive on the nose or palate.
Colour: rich red
“FUEGO” is produced in a limited edition of 1.5 liter magnums.
