The Lambrusco grapes are crushed and undergo alcoholic maceration in fermentation vessels at a temperature 22-24°C for 5 -8 days, the time necessary to extract aromas and colour from the skins. At the end of the maceration process the lees are drawn off, and the wine is clarified, filtered and prepared for the sparkling process in pressure tanks. After refermentation it is cold-stabilised and filtered again before bottling.
A sparkling, amabile red wine with a purplish tinge and lively fizziness; heady nose, with a delicate, well-integrated, medium-length bouquet. Well orchestrated, distinctly fresh and fruity on the palate with a hint of flowers.
FOOD AND WINE PAIRING
This bubbly wine makes an ideal accompaniment for aged cold cuts and medium-matured seasoned cheese starters. Superb with fine pastry.
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