"Vecchia Modena Nero" Lambrusco di Modena DOC
An ideal combination of both freshness and body, with intense but fresh and round fruitiness. Versatile.
Traditional pressing with a 48-hour long maceration at 10°-12° C. Fermentation at a low temperature with selected yeasts added. Second fermentation (‘Pris de Mousse’) in ‘cuve close’.
Roasts, game and traditional cuisine from Emilia-Romagna.