Enrico Rivetto is a farmer at heart and has slowly and strategically stitched together a lush quilt of an estate atop the Lirano hill near the town of Serralunga in Piedmont. Each element of his domain feeds the others.
Stalk and grape seeds removal, pressing and room temperature maceration for 2 days on average. Total duration of maceration is 20-25 days. Controlled temperature fermentation at 28-30° C. Malolactic completed.
Pairs well with beef, pasta, lamb, deer, & venison based dishes.
You must be 21 years old to enter.