Lambrusco di Sorbara DOP Dry
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Lambrusco di Sorbara DOP Dry
Production Area | northern part of Modena province between Secchia and Panaro rivers. |
Vines | Almost completely Lambrusco di Sorbara vines with a low part of Lambrusco Salamino vines. |
Vinification | soft-pressing, maceration and cold 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. |
Release Date | november/december. |
Produzione | 130.000 bottles. |
Packaging | Champagnotta Emiliana green bottle, 750 ml; sparkling wine cork; boxes of 6 bottles. |
Colour | ruby red tending to rosé with vivid tones. |
Fragrance | fresh fruity intense of pineapples and raspberry. |
Taste | sparkling dry, fruity, medium bodied and persistent. |
Serving Temperature | 13-15°C. |
Advice | suitable for main courses and pasta. |
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