Lambrusco Grasparossa di Castelvetro DOC
The ‘expected’ Lambrusco: intense, frothy and neat. It really represents a way of life. Classic.
Traditional pressing with a 48-hour long maceration at 10°-12° C. Low-temperature fermentation on settled must with selected yeasts. Second fermentation (‘Pris de Mousse’) in ‘cuve close’.
Roasts, game and traditional cuisine from Emilia.