"Vigneto Cialdini" 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.