Red
Ninì Palamà

T he crushed and destemmed grapes undergo cryomaceration for at least 12 hours. After the bleeding process for the rosé, alcoholic fermentation begins while the must is still in the tank. Here, the higher concentration of grape skins compared to the must allows for a strong extraction of polyphenols and anthocyanins. This process results in a highly structured wine with an intense ruby red color, yet remarkably fresh and easy to pair.

Grape variety