TYPE OF WINE
Semi sparkling wine red dry
Lambrusco Grasparossa, Salamino, Sorbara, Marani, Maestri, Montericco, Oliva e a foglia frastagliata
Grapes cultivated in the best suited area in the mid-north belt of the province of Modena (Region of Emilia Romagna, central Italy)
Central area of the Apennines in the Region of Emilia-Romagna, a mix of flat lands, foothills and hills, adequately ventilated and with a good exposure. Distinguished by a great variety of soil compositions: alluvial in the flat lands, medium soil in the hilly areas, mainly calcareous-clayey in the higher hills.
Maturity is usually reached between the end of September and the beginning of October, depending on the different Lambrusco's grape varieties.
Traditional red wine vinification, with maceration of the must on the leaves in order to extract colour and tannins.
Fermentation and foam intake in steel pressure-tanks at controlled temperature, following the Charmant method.
The Lambrusco di Modena is distinguished by a ruby red colour of varying intensity depending on the production area, with violet foam, fine and evanescent.
Pleasant bouquet, with pronounced floral and fruity notes, of viola and fresh red fruits, delicate and fragrant.
Delicate flavour, with a slightly aromatic dry aftertaste, slightly acid at the palate. Suggested as a young and fresh wine.
The Lambrusco di Modena is ideal with pasta with meat sauces, succulent red meat dishes, roast and cold cuts of the local tradition. The dry version can accompany tasty and succulent meat dishes, as braised meat and "zampone".
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