I think that in the life of every brewer exists a particular moment that makes him proud and satisfied with his work: for me this time comes during the blend of La Luna Rossa. Maybe because it is the beer that it takes more time before leaving the brewery, or maybe for a certain analogy with the trade of enologist, it is always very emotional when myself and Luca (a solid presence at the brewery) find ourselves between sour splashes and leftover pieces of fruit that remind me the “visciole” (morello cherry) my grandfather used to eat while playng cards. It starts with an acidic base that has made at least 2 years of mixed fermentations (conducted mainly by lactic, acetic bacteria and brettanomyces) which have at least 6 months macerated cherries and sour cherries, blend with a small part of Chimera and some young beer; the blend is put in numbered bottles indicating the year of the cuvée, which refined further 12 months before selling.
La Luna Rossa is like a Kriek on the basis Flemish red, has an extraordinary complexity associated with a wonderful elegance, for lovers of the genre is definitely one of those beers that you find it difficult to forget.
In the glass, to the nose and in the mouth …
Born from the blend about different beers, some of them aged in barrels until 2 years with the addition morello and marasca cherries. Intense amber colour with ruby reflections, extraordinary aromatic complexity: fruity aromas (marasca and morello cherries in the first place), accompanied by subtle ethereal notes and sublime acetic hints and lactic acid, as well as shades of oxidized malts. In the mouth it is tasty, large, persistent, and ends with a magnificent and uplifting acidity.