|
TYPE |
sparkling dry red |
| CLASSIFICATION |
Lambrusco D.O.C. Reggiano |
| APPELLATION |
municipalities of Reggio Emilia |
| SOIL |
alluvial soils comprised of gravel, sand and clay, mixed |
| GRAPE VARIETY |
65% lambrusco Marani, lambrusco Maestri e lambrusco Montericco
10% lambrusco Salamino
10% lambrusco Grasparossa
15% Ancellotta |
| TRELLIS SYSTEM |
cordone speronato, G.D.C. |
| 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 with violet reflections |
| BOUQUET |
great and persistent floral scent with hints of strawberry |
| TASTE |
fruity and persistent. Pleasantly dry with a nice freshness, well balanced by the gentle astringency |
| SERVING TEMPERATURE |
12-16 °C |
| FOOD MATCHES |
ideal to accompany any typical dish from the Emilia’s tradition, in particular with tortellini and stuffed pasta. Fantastic with boiled or roasted meats |
PRODUCTS