"Nivola" Lambrusco Grasparossa di Castelvetro DOC

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The ‘expected’ Lambrusco: intense, frothy and neat. It really represents a way of life. Classic.

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Grasparossa

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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’.

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Roasts, game and traditional cuisine from Emilia.

"Nivola" Lambrusco Grasparossa di Castelvetro DOC