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Appellation: Lambrusco Grasparossa di Castelvetro Doc
Area of origin: Province of Modena, city of Castelfranco dell'emilia
Soil: Tends to be gravelly and medium textured
Grape Varieties: Lambrusco Grasparossa 100%
Yield per hectar: 150 q
Sesto of plant: 2.50 m x 1.00
System of cultivation: spurred Cordon
Period of harvest: End of September – beginning of October
Vinification: The grapes, after careful organoleptic analysis, are cooled for 48 hours at a temperature of 8°C, after which follows the alcoholic fermentation conducted by indigenous yeasts at controlled temperatures of 18-20° C for 7 days
Sparkling wine making: The wine is rifermentato at a controlled temperature in autoclaves of stainless steel.
Ageing: The wine stop on the lees in an autoclave for at least 4 months during which it acquires the typical bouquet.
Organoleptic description: Wine purplish-red color with intense fruity aromas of currant, blackberry and cherry; in the mouth it is mellow, sweet but supported by a good acidity that makes it vibrant, fresh, soft, in line with the type.
Service temperature: 12°C
Food pairings: red Meats, pasta and cheeses middly seasoned, oysters, cod and fatty fish, very interesting to use as an aperitif.