Lambrusco Emilia IGP Dry
New
Lambrusco Emilia IGP Dry
Production Area | hills and foothills area of the southern parts of Modena province. |
Vines | blend of Emilian grapes above all Grasparossa e Salamino |
Vinification | soft-pressing, immediate draining, cold maceration and fermentation. |
Storage | refrigerated stainless steel silos. |
Second Fermentation | autoclaving (Charmat process) temperature controlled. |
Bottling | isobaric bottling, after sterile filtration at ambient temperature. |
Longevity | to be consumed preferably within 15 months after grape harvest in order to maintain its freshness. High temperature storage speeds up its ageing. |
Alcoholic Content | 10,5%. Shows a sugar residue of around 10g per liter. |
Packaging | bottle Champagnotta Emiliana green sparkling wine cork, 750 ml; boxes of 6 bottles. |
Colour | light red ruby. |
Fragrance | intense, fruity and flower taste of dog-rose and raspberry. |
Taste | fresh and pleasent. Medium bodied but persistent. Soft and light. |
Serving Temperature | 10-12ºC. |
Advice | suitable for main courses not much salty and pasta with ragù. |
By using this website you consent to the use of cookies for analysis, custom content and ads. Informazioni