|
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 |
55% lambrusco Marani, lambrusco Maestri e lambrusco Montericco
30% lambrusco Salamino
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 edges |
| COLOUR |
rich ruby-red with violet reflections |
| BOUQUET |
great and persistent floral scent with hints of wildberries |
| TASTE |
pleasantly fruity, full bodied and persistent, its dry taste and the huge freshness are well balanced by a nice tannin |
| SERVING TEMPERATURE |
12-16 °C |
| FOOD MATCHES |
ideal to accompany any typical dish from the Emilia’s tradition, in particular tortellini and stuffed pasta. Perfect when matching boiled or roast meats |
PRODUCTS