'Indigeno' Ancarani
- Denomination
-
- Alcohol
- 11.5%
- Vinification
- Destemming, soft pressing, spontaneous fermentation with indigenous yeasts, aging on the lees for 2 months in concrete vats and second fermentation in bottle adding must of the same grape without disgorging according to the Ancient Method
- Aging
- Only large oak barrels and the time in the bottle as an ally
- Notes
- Contains sulfites