Ruggeri’s focus is quality in both in the vineyards and in the glass of wine. This translates into a pruning approach which demonstrates the utmost respect for the vine and a commitment to disease prevention. Harvesting is carried out by hand.
Fermentation takes place without skins in mid-October, straight after the harvest. A secondary slow fermentation to give the wine its distinctive perlage takes place in large sealed tanks, at a low temperature between 13-15°C.
Marries beautifully with flavoursome fish salads, such as a Thai spiced shrimp salad with Asian greens, or oven-poached white fish and asparagus.
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