Lambrusco Emilia IGT
First fermentation in steel fermenter at controlled temperature with pumping over of the must on the skins every 3 hours for a total of 4 days in order to extract its organoleptic qualities to the maximum, subsequent refermentation in autoclave according to the Martinotti Method with addition of selected yeasts.
Color Purple red with a purplish mousse.
Fruity bouquet, with vegetal and floral notes, of fresh red fruit, blackberries, cherry.
Fresh and pleasant taste, medium sweet and very balanced.
Cured meats, aperitifs, risottos with meat sauce, medium-aged cheeses.