COLLI DI SCANDIANO E CANOSSA DOC
LAMBRUSCO MONTERICCO ROSATO
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 for twelve hours at very low temperatures, preserving the primary aromas, while the fermentation in tanks at controlled temperatures, until reaching 50 gl 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 : 12,000
Alcohol content : 11% vol.
Sugar : 7.9 g / l
Total acidity : 7.1 g / l
The cycle color anticipates the aromas of fruit and raspberry, followed by hints of flowers and rose; in the mouth it is fresh, savory and pleasant. It goes well with Emilian cuisine in general, such as savory pies, cured meat appetizers, or pasta dishes, even stuffed ones. Serve at 12-14 ° C.