Protected Designation of Origin

Grape production area: Carpi area, mostly the Santa Croce locality.
Grapes: pure Lambrusco Salamino.
Vinification: red-wine vinification with cold maceration.Fermentation at controlled temperature.
Prise de Mousse: Natural Fermentation, Charmat method. After prise de mousse, the wine is allowed to rest in autoclaves in contact with the fermentation yeasts.
Appearance and sensory characteristics: sparkling, ruby red colour, fruity fragrance in the first phase of ageing, winy and decisive in the final phase. Dry and sapid on the palate. A wine that evolves as it ages and acquires the typical characteristics of wines refermented in the bottle.
Alcohol strength: 11,50°
Food pairing and serving: ideal accompaniment for sliced meats, boiled meat and first courses with pasta. Excellent with regional specialities like gnocco and tigella savouries.
Serving temperature: 10° – 12°C