ANCELLOTTA DELL’EMILIA IGT PARTIALLY FERMENTED GRAPE MUST

BONDAMAT

Vines
Ancellotta 85%, Lambrusco Salamino 5%, Lambrusco Marani 5%, Lambrusco Maestri 5%

Harvest
Generally in early September; the grapes are harvested strictly by hand.

Vinification
The must macerates on the skins for 24 hours at a controlled temperature; the partial alcoholic fermentation of the sugars is interrupted at the right percentage through repeated filtrations, in this way the aromas of the fermenting must remain unaltered, typical of freshly pressed grapes.

Bottles produced : 18,000
Alcohol content : 6.5% vol.
Sugar : 76.3 g / l
Total acidity : 6.8 g / l

Organoleptic characteristics
With an intense ruby red color, it expresses vinous aromas, reminiscent of ripe but delicate blackberries of violet; on the palate it is sweet and sweet, full, with flavors that repeat the olfactory sensations. It goes well with pastry cakes in general, ideal if tasted with roasted chestnuts. Serve at 10 – 12 ° C