TAI ROSSO is a wine obtained from the grapes of the homonymous autochthonous vine of the Berici Hills. The must is left to ferment spontaneously. The maceration with the peels lasts 2/3 weeks. After racking and pressing the marc is left to settle for a few weeks in steel tanks and then put in used oak barrels where it will remain until bottling. Also in this wine there is no filtration and, as far as possible, no sulfur dioxide is added.
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