The must is stored only a few hours with the berry shell cooled to avoid absorbing large amounts of dye. Subsequently, pure yeast is fermented in the pressure tank. After three months in the tank, the product reaches the carbonic acid pressure by fermentation of approx. 2.5 bar – the maximum permitted pressure for pearl wine. The result is a lively, pleasant pearl wine, which is best enjoyed young.

Giano Pinot Rosa

  • Italy