characteristics
The grapes used to create this wine are hand-picked and machine-harvested, followed by de-stemming and crushing.
Fermentation takes place in contact with the skins, in 300-600hl tanks at 16-19°C for 8 days, followed by a secondary fermentation that lasts 15 days.
tasting notes
Lively ruby red with good extraction.
Lively ruby red with good extraction.
Full-bodied and pleasant, with a very balanced sweetness.
Pair with cured meats, rich pasta dishes, or enjoy on its own.
varieties
100% Lambrusco
alcohol
8%
production area
Emilia Romagna
terrain
Hills and lowlands
altitude
0-400m
soil
Clay and loam
plant density
4,500 plants/ha
viticulture technique
Guyot, double arched
harvest period
Mid – late August
characteristics
The grapes used to create this wine are hand-picked and machine-harvested, followed by de-stemming and crushing.
Fermentation takes place in contact with the skins, in 300-600hl tanks at 16-19°C for 8 days, followed by a secondary fermentation that lasts 15 days.
tasting notes
Lively ruby red with good extraction.
Full-bodied and pleasant, with a very balanced sweetness.
Lively ruby red with good extraction.
Pair with cured meats, rich pasta dishes, or enjoy on its own.
varieties
100% Lambrusco
alcohol
8%
production area
Emilia Romagna
terrain
Hills and lowlands
altitude
0-400m
soil
Clay and loam
plant density
4,500 plants/ha
viticulture technique
Guyot, double arched
harvest period
Mid – late August
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