"Vigneto Cialdini"

Lambrusco Grasparossa di Castelvetro DOC

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Deep colour which foreshadows intense, but never excessive scents. It combines roundness and austerity, telling in detail of its terroir. Passionate.

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Grasparossa

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Traditional pressing with a 36-hour long maceration at 10°-12° C. Drawing off and refrigeration. Slow fermentation ‘Pris de Mousse’ in ‘cuve close’.

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Pasta, charcuterie and, in general, traditional dishes from Emilia.

"Vigneto Cialdini"