Lambrusco Grasparossa di Castelvetro DOC
Very rich in taste and colour, with succulent fragrances of red fruit, though never demanding as its tannins are under control. Reassuring.
Traditional pressing with a 36-hour long maceration at 10°-12° C. Fermentation at a low temperature with selected yeasts added. Second fermentation (‘Pris de Mousse’) in ‘cuve close’.
Pasta, charcuterie and traditional cuisine from Emilia.