|
TYPE |
sparkling dry 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 |
a dry taste and a distinct freshness give great elegance to this wine. Fruity and slightly tannic has a nice sapidity as required by tradition |
| SERVING TEMPERATURE |
12-16 °C |
| FOOD MATCHES |
ideal to accompany any typical dish from the Emilia’s tradition, in particular with tortellini and pasta with Bolognese sauce. Fantastic with boiled or roasted meats.
|
PRODUCTS