Lambrusco di Modena DOC
Fresh acidity, light and fruity, silky when tasted, leaving a pleasantly clean aftertaste. Friendly.
Light maceration lasting 18 to 24 hours, drawing off and fermentation at a controlled temperature of 20° C. Slow second fermentation (‘Pris de Mousse’) in ‘cuve close’.
Pasta, tortellini, boiled meats and typical cuisine from Modena.