Roter Frizzante N° 3

The grapes come from a steep vineyard near Lestein with clay-rich Opok soil and are harvested by hand. Part of the fruit ferments as whole bunches, while the rest is crushed and left on the skins until fermentation begins. This is followed by six months of spontaneous fermentation in stainless-steel tank and oak cask, as well as malolactic fermentation. The second fermentation takes place in the bottle. The wine is dry, lightly sparkling and shows cherry, red berries, citrus peel and spicy notes, with fresh acidity and a slender body.