Lambrusco Grasparossa di Castelvetro DOC Abboccato
Intense red colour, vinous and fruity scent and dry, pleasantly sapid taste. It is bright and produces a lively and fading froth of a strong rosé colour.
Traditional pressing with a 36-hour long maceration. Fermentation at 18°-20° C. Refinement in tanks for at least two months. Second fermentation (‘Pris de Mousse’) in “cuve close”.
First courses, roasts and mature cheese.