[et_pb_section fb_built=”1″ admin_label=”Our Story” _builder_version=”3.22″ background_color=”#ffffff” background_position=”top_left” custom_padding=”100px|0px|100px|0px” collapsed=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”3.25″ background_position=”top_left” custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/www.cantinapuianello.it\/wp-content\/uploads\/2021\/11\/grasparossa_page-0001.png” title_text=”grasparossa_page-0001″ align=”center” _builder_version=”4.11.2″ width=”62%” module_alignment=”center” animation_style=”slide” animation_direction=”right” animation_intensity_slide=”10%” always_center_on_mobile=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ background_position=”top_left” custom_padding=”60px|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.11.2″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#cccccc” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
COLLI DI SCANDIANO E DI CANOSSA D.O.C. LAMBRUSCO GRASPAROSSA<\/p>\n
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GRASPAROSSA<\/p>\n
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Obtained by making wine exclusively Lambrusco Grasparossa: a variety that has spread in the hilly areas of Reggio Emilia since 1800, where it still finds the best growing environment today. This vine differs from other Lambrusco wines in terms of lower acidity and unmistakable aromas, characteristics such as to justify the processing in purity.<\/p>\n
Vines<\/strong> Harvest<\/strong> Vinification<\/strong> Bottles produced<\/em> : 36,000 Organoleptic characteristics<\/strong> [\/et_pb_text][et_pb_image src=”http:\/\/www.cantinapuianello.it\/wp-content\/uploads\/2022\/04\/1-2.png” title_text=”1″ _builder_version=”4.11.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" COLLI DI SCANDIANO E DI CANOSSA D.O.C. LAMBRUSCO GRASPAROSSAGRASPAROSSAObtained by making wine exclusively Lambrusco Grasparossa: a variety that has spread in the hilly areas of Reggio Emilia since 1800, where it still finds the best growing environment today. This vine differs from other Lambrusco wines in terms of lower acidity and unmistakable aromas, characteristics such […]<\/p>\n","protected":false},"author":1,"featured_media":242643,"comment_status":"open","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[171,170],"project_tag":[187,172],"class_list":["post-242889","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-classic-line","project_category-lambrusco-en","project_tag-grasparossa-en","project_tag-lambrusco-en"],"yoast_head":"\n
Lambrusco Grasparossa<\/p>\n
Generally in the first days of October; the grapes are harvested strictly by hand<\/p>\n
The must macerates on the skins for 48\/72 hours, a longer period than other Lambrusco wines which allows a better extraction of the tannins; the refermentation takes place with the Charmat method with a particular technique, called monofermentation, capable of maintaining and enhancing the primary characteristics of the grape.<\/p>\n
Alcohol content<\/em> : 11% vol.
Sugar<\/em> : 8.5 g \/ l
Total acidity<\/em> : 6.2 g \/ l<\/p>\n
With a deep ruby red color with violet reflections, it is a particularly fragrant and vinous Lambrusco with clear hints of undergrowth, violet and raspberry; rich on the palate, full-bodied and long, with a slight tannicity that goes well with the moderate acidity, typical of the grape. It goes well with the dishes of Emilian cuisine in general, characterized by stuffed first courses such as pumpkin tortelli, raw ham, culatello, dishes based on fried eggs and vegetables, or grilled and roasted meats.
Serve at 14 – 16 \u00b0 C<\/p>\n