VERMOUTH DI TORINO EXTRA DRY zabaione piemontese Vinification: fermentation in stainless steel

Vinification: fermentation in stainless steel tanks at a controlled temperature of 28-30°C and maceration of the skins for 10 days with daily pump-overs

Zabà collezione Portauova propone un’esperienza di degustazione unica e raffinata: quattro piccoli Zabà da 40g

75 L CDQCOR075

A process born by chance

rosemary and cloves

VERMOUTH DI TORINO EXTRA DRY zabaione piemontese Vinification: fermentation in stainless steelProduced entirely in Cuneo, an area renowned for the quality of raw materials and artisan tradition. The processing follows an artisanal method which involves a slow maceration of 40 50 days, followed by a period of refinement in the cellar at a controlled temperature of around 10C for at least 15 20 days before bottling. Filtration is carried out exclusively with natural techniques, through refrigeration and paper filters, without the use of chemical