Lambrusco Rosso | Puianello Reggiano
Grapes: Lambrusco Salamino 30%, Lambrusco Marani 30%, Lambrusco Maestri 30%, Ancellotta 10%
Grapes are cultivated on lovely Guyot trained vines, then picked by hand usually at the end of September.
Fermentation and Aging: The must macerates in contact with the skins for at least 48 hours; the maceration, at controlled temperature, is short in order to maintain delicate and ethereal perfumes. The partial alcoholic fermentation of the sugars is stopped at the right sugars level with many filtering operations, while the preservation of the wine takes pIace in tanks at controlled temperature. This technique allows the wine to enriches itself of the typical taste and scent of the remaining sugar.
Notes: Ruby red intense color, aromotic bouquet; sweet, full-body and intense on the paIate. Best served with traditional dishes of Emilia.