Lambrusco Montericco 100%

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

Cryomaceration at 5 ° for the conservation of the primary aromas of the grape.
The must is subjected to clarification, and then fermented on the clean side; decanting from
coarse lees and aging in tanks on the fine ones. The subsequent second fermentation takes place in the bottle, according to the Ancestral method: the aging of the wine is continuous and due to the natural fermentation in the presence of its own yeasts which, once dead, release the substances contained within them to the wine. The bottles remain in refinement for at least 10/12 months and no disgorgement takes place.

Bottles produced : 1,200
Alcohol content : 12% vol.
Sugar : 2 g / l
Total acidity : 6.8 g / l

Organoleptic characteristics
Creamy mousse with fine and persistent bubbles, pale pink color but slightly cloudy due to the yeasts in suspension. Aromas of wild strawberry and grapefruit accompany hints of bread crust, with vegetal notes of mint and sage. On the palate it is dry, persistent, with good acidity and evident citrine sensations. It goes well with raw fish, cured meats, traditional Emilian first courses and white meats. Serve at 8-10 ° C.