LA NICA ROSSA
Raw materials: Vienna, Aromatic, Crystal, Chocolate malts were used in the production with the addition of
wheat flakes. Hops: Perle and Tettnanger.
Fermentation was carried out using selected Saccharomyces cerevisia yeast.
Aroma: dried fruit in shell, earthy, notes of burnt or toasted wood
Body: full and harmonious
Taste balance: warm flavors of caramel, licorice and chocolate are found. The notes conferred by the malts
create an elegant balance between the sweetness of the tofeee and the bitterness of the chocolate.
Appearance: the beer has a dark coppery color and a medium-fine foam, tending to