LAMBRUSCO REGGIANO D.O.C. – SPECIAL WINES
Lambrusco Salamino 30%, Lambrusco Marani 30%, Lambrusco Maestri 30%, Ancellotta 10%
Generally in late September
The must macerates in contact with the skins for at least 48 hours; maceration, at a controlled temperature, is short,
to keep the delicate and ethereal scents.
The alcoholic fermentation of the sugars is blocked at the right level of sugars with many filtrations, while the conservation of the wine takes place in tanks at a controlled temperature. This technique allows the wine to enrich itself with the typical taste and aroma of the remaining sugar
Alcohol : 8.5% vol.
Sugar : 49 g / l
Total acidity : 7 g / l
Intense ruby red color, aromatic perfume; sweet, full-bodied and intense on the palate. To combine with typical Emilian dishes.
Serve at: 14-16