"Villa Cialdini" 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.