"Vecchia Modena Nero" Lambrusco di Modena DOC

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An ideal combination of both freshness and body, with intense but fresh and round fruitiness. Versatile.

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Salamino

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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’.

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Roasts, game and traditional cuisine from Emilia-Romagna.

"Vecchia Modena Nero" Lambrusco di Modena DOC