"Il Baluardo" Lambrusco Grasparossa di Castelvetro DOC Abboccato

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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.

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Grasparossa

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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”.

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First courses, roasts and mature cheese.

"Il Baluardo" Lambrusco Grasparossa di Castelvetro DOC Abboccato