lambrusco reggiano doc
Lambrusco Salamino 30%, Lambrusco Marini 30%, Lambrusco Maestri 30%, Ancellotta 10%
Generally towards the end of September; the grapes are harvested strictly by hand
The must macerates on the skins for no less than 72 hours; during maceration, strictly at a controlled temperature, the must is enriched with the colors and aromas that make this product the traditional Lambrusco Reggiano.
Bottles produced : 6,000
Alcohol content : 9.5% vol.
Sugar : 24 g / l
Total acidity : 6,7 g / l
With a deep ruby red color with violet reflections, it expresses floral aromas of violets and wild berries; medium-bodied, freshness, fragrance and flavor harmonize on the palate. It goes well with Emilian cuisine in general. Serve at 14 – 16 ° C