Grape varieties
Lambrusco Maestri, Ancellotta, Marzemino Emilia, Lambrusco Salamino.
Origin
The grapes are grown in Rivalta (RE) using organic methods.
Processing
To guarantee a quality product, the harvest is done manually and the pressing is done softly, thanks to a technologically advanced machine that preserves the scents and aromas. The must is left to ferment on the skins, about 7-8 days. Respecting the lunar phases is essential for artisanal bottling.
Characteristics
Sparkling red wine of the Reggio Emilia tradition, naturally fermented in the bottle. Dark red color, full-bodied, intense and decisive taste. Alcohol content 11°.
Serving temperature
10°- 12° C.
Pairings
Stuffed pasta, cured meats, mature cheeses, roasts and game.
Format
750 cl Burgundy bottle with cork stopper.