"Villa Cialdini" Lambrusco Grasparossa di Castelvetro DOC

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Very rich in taste and colour, with succulent fragrances of red fruit, though never demanding as its tannins are under control. Reassuring.

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Grasparossa

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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’.

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Pasta, charcuterie and traditional cuisine from Emilia.

"Villa Cialdini" Lambrusco Grasparossa di Castelvetro DOC