Lambrusco Grasparossa di Castelvetro DOC
Deep colour which foreshadows intense, but never excessive scents. It combines roundness and austerity, telling in detail of its terroir. Passionate.
Traditional pressing with a 36-hour long maceration at 10°-12° C. Drawing off and refrigeration. Slow fermentation ‘Pris de Mousse’ in ‘cuve close’.
Pasta, charcuterie and, in general, traditional dishes from Emilia.