Metodo Rurale is a semi- sparkling wine produced with artisanal methods. After destemming, the grapes are pressed and the must is placed in wooden vats where it ferments with its skins for a period of about ten days without adding selected yeasts or sulfur dioxide. After resting for about a month, the wine obtained is put into bottles and placed in the cellar at a temperature of about 13 degrees. The re-fermentation lasts about 20 days. A litre of pure vivacity and freshness, with fragrant and buttery scents on the nose and with yeasts strictly suspended.
We advise to combine it salami, a touch of cheese and good bread. Don’t serve it too cold.