|
TYPE |
sparkling semi-sweet red |
| CLASSIFICATION |
lambrusco Reggiano D.O.C. |
| APPELLATION |
municipalities of Reggio Emilia |
| SOIL |
alluvial soils comprised of gravel, sand and clay, mixed |
| GRAPE VARIETY |
60% lambrusco Marani, lambrusco Maestri e lambrusco Montericco
30% lambrusco Salamino
10% Ancellotta |
| TRELLIS SYSTEM |
cordone speronato, G.D.C. e Bellussi |
| HARVEST TIME |
end of September |
| VINIFICATION |
vinified in red, with maceration at a controlled temperature.
The taking of froth, extremely slow, comes from a natural re-fermentation Charmat method. |
| FOAM |
fine, persistent, with violet reflections |
| COLOUR |
rich ruby-red |
| BOUQUET |
keen armonious flavour, persistent and vinous with strawberry scents |
| TASTE |
slightly semi-sweet and nicely fresh, results perfectly balanced and elegant. The taste of red fruits is exalted by the gentle tannic. |
| SERVING TEMPERATURE |
10-13 °C |
| FOOD MATCHES |
ideal to accompany any typical dish from the Emilia’s tradition, in particular with culatello, preserved meats in general and Parmigiano cheese. Fantastic with tagliatelle with bolognese sauce and roasted white meats.
|
PRODUCTS