Indicazione Geografica Tipica
Selected vineyards in the Province of Reggio Emilia.
In bottles, stored at between 15 – 17 ° C, the yeast starts to multiply as it consumes the sugar in the wine. This increases the pressure in the bottle to around 2.5 atmospheres. This process creates an environment that preserves the youthfulness of the wine and develops a pressure that makes it semi-sparkling. The yeasts, deposited at the bottom of the bottle, enrich the product by producing the typical smell of bread crust.
It has a finely textured foam. On the nose it is characterized by complex aromas that are derived from the yeast. These are quickly followed by a flavorful cherry and blueberry fruitiness, and then floral notes. The presence of the deposits at the bottom of the glass can affect the flavor and fragrance sensations, which become more complex as the bottle is finished.
To serve the wine at its best it is advisable to invert the bottle before uncorking.
This allows the yeasts that have collected in the bottom of the bottle to mix with the wine, thus making it smoother, fruitier and more well-balanced.
Serve at 10-12°C.
Excellent with traditional Emilian dishes, such as cappelletti in broth, Parmesan cheese and stuffed pasta.
Desde siempre el Lambrusco se ha consumido como vino de aguja;
Esto se debe a que sus uvas maduran tarde y por consecuencia, con los primeros fríos de otoño y de invierno la fermentación de los mostos de uva se detiene produciendo un vino ligeramente dulce.