Category
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Purple red, with violet highlights; great and fresh fruity bouquet, blackberry and plum with some earthy notes |
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Food Pairing : Perfect accompaniment to Parmiagiano Reggiano, Prosciutto di Parma and other typical Salami of Parma area but its balance and complexity is also an ideal combination for most pretigious tasty and aromatic Italian dishes. Excellent with roasted, braised and stewed meats |
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Item CodeSPIT10 |
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Grape Type Lambrusco |
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CountryItaly Emilia-Romagna |
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Tasting Note Medium dry, full-bodied but soft, with velvety texture on the palate. |
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Harvest Method Hand Harvest |  |
ABV % 11% | |
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Serving Temperature Serve at 8-10°C |  |
Vintage | |
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Vinification Process Martinotti method: A soft pressing of Lambrusco grapes produces must with Lambrusco skins rich in colour. The following maceration transfer colour, taste and aroma to the juice, which becomes wine after a temperature-controlled fermentation phase. Next comes the period of settling, until December/January to allow a natural cleaning from all impurities. The wine is then stored in temp-controlled, constant pressure steel tanks for up to two months. |  |
Bottle Size 750 ml | |