Lambrusco Dell’Emilia igP

Grape production area: Small area of Santa Croce, near Carpi, Campogalliano area and Castelvetro area.
Grapes: selected Lambrusco Salamino, Lambrusco di Sorbara and Lambrusco Grasparossa grapes.
Vinification: separate vinification of the grape varieties with cold maceration of the pressed grapes. Fermentation at controlled temperature.
Prise de Mousse: the best wines obtained are selected and blended in proportions that vary each year and are refermented for ten to fifteen days with the Charmat method.
Appearance and sensory characteristics: sparkling, ruby red colour, delicate and floral bouquet, harmonious with the traditional flavour of Lambrusco.
Alcohol strength: 11°
Food pairing and serving: its sensory characteristics make this wine a perfect accompaniment for all manner of dishes. Excellent with typical regional cuisine.
Serving temperature: 10° – 12°C