This wine is made with an innovative technique called infusion, a process where a quantity of carefully and individually hand-destemmed berries (max. 15%) is added to Ribolla wine. The alcohol in the wine extracts the aromatic components contained in the skins. The wine is aged In steel containers for 6 months and a further 6 months in a bottle. The wine of great elegance and personality. Rich and balsamic on the nose with notes of sage, apple and ripe pear. On the palate, it is sapid and with a phenolic structure of modern interpretation.
