The province of Reggio Emilia, located between the Po River and the hills of the Apennine mountains.
During the production technique, soft pressing is followed by maceration. Fermentation takes place on the must in stainless steel containers. A second fermentation (Charmat) develops the characteristic sparkle.
Deep red with violet hints. A fresh bouquet with hints of red fruits, especially raspberry and blackberry. Full-bodied, with a pleasant sweet note, well balanced with some acidity and a natural sparkling note.
Bell’Agio pairs delightfully with spicy foods, sandwiches, burgers, pastas, aged cheeses, and is superb with pastries.