Dry, semi-sparkling Lambrusco Montericco wine


Obtained by making wine almost exclusively Lambrusco Montericco, an ancient variety grown in the area adjacent to Puianello, between Broletto and Montericco: a small and particularly suitable hilly area where the vine acquires unmistakable characteristics for color and elegance. This vine has very ancient origins that betray its wild birth: it was in fact, in the 9th century, called Selvatica Montericco or Lambrusco Selvatico.

Lambrusco Montericco 95% and Croatina 5%

Generally in the first days of October, a late ripening allowed by a not very thick but firm skin; the grapes are harvested strictly by hand

The must macerates on the skins at a low temperature, preserving the primary aromas, while the fermentation in tanks at controlled temperatures, until it reaches 50 g \ l of sugar, allows the subsequent froth with the Charmat method. This technique, called monofermentation, maintains and enhances the primary characteristics of the grape.

Bottles produced : 36,000
Alcohol content : 11% vol.
Sugar : 8 g / l
Total acidity : 6.9 g / l
Special formats : Magnum, Jéroboam

Organoleptic characteristics
With a ruby red color tending to cherry, it has typical, fresh and fragrant aromas that refer to wild berries and violets; the taste is dry and of medium structure, but with a good acidity that characterizes it. It is above all a fine and elegant Lambrusco that knows how to restore sensations of harmony and freshness. It goes well with Emilian cuisine in general, excellent on some courses such as zampone with lentils and the Cappello del prete. Serve at 14 – 16 ° C