Brief skin contact. The grapes are emptied into a press for thermostatically controlled soft-crushing, then the must is briefly macerated on the skins (about 24 hours). The must is then statically removed from the lees and fermented at a thermostatically controlled temperature of 16°C max/60.8°F.
Perfect with spiced appetizers or starters such as sliced bread with stockfish cream (“baccalà mantecato”) and aromatic white meats like rabbit with juniper berries and mature cheeses. Ideal with fish cooked in Mediterranean herbs and spices.
We like to think that a glass of Cavazza wine can be the perfect companion to your best moments, unforgettable instants that become precious memories. Those meant to linger in your heart.