Denominazione di Origine Controllata
An area defined by the DOC regulations, in the Province of Reggio Emilia
85% Lambrusco Marani, Lambrusco Salamino 15% Ancellotta
Color: lively red with purple highlights
Nose: attractive and persistent, with light hints of berry fruit
Palate: fresh with a decidedly acidulous vein
Alcohol: 11% vol
Sugar: 10 g/l
Great with simple and light Mediterranean dishes
Lambrusco Reggiano is a wine made from two of the most common varieties in the Province of Reggio Emilia: Lambrusco Marani, which gives the wine a deep red color, and Lambrusco Salamino, which gives freshness and an explosion of floral and fruity aromas.
Both varieties are vinified with short cold maceration and subsequent secondary fermentation, using sweet filtered partially fermented grape must obtained from the two cultivars.