Dry red sparkling
: With the great variety of local cold cuts from the Emilia area (Parma ham, coppa, salami, mortadella, culatello), zampone (pig’s trotter stuffed with salted and flavoured minced meat), cotechino (boiled pork sausage) and boiled meats.
VINIFICATION:: It is made from a vine of the same name, Lambrusco di Sorbara, which is a native variety of remote origins. It grows in sparse, conical clusters bearing spherical fruits, the abundance of which varies from year to year (while the grapes retain the same size of a few millimeters).
This is due to a flowering anomaly, that can give rise to a considerable loss of fruit.
This difficult cultivation generates an outstanding acidity and a typical hint of violets which make it so memorable and particularly admired among the range of Lambrusco wines.
CHARACTERISTICS: dry red sparkling.
GRAPE VARIETIES: 100% Lambrusco di Sorbara d.o.c.
APPEARANCE: : light ruby red with violet reflections.
MOUSSE:: evanescent light pink
FLAVOR: dry and full, with a fruity aroma.
PERLAGE: fine and persistent.
BOUQUET: Broad and intense with a hint of violet.
PRUNING: spurred cordon.
REGION: Cristo area in Sorbara.
LAND: loose, sandy, fertile.
PLANT SYSTEM: Double courtain.
PRODUCTION PER HECTARE:140 quintals
HARVEST:Middle of September.
ALCOHOL CONTENT:12% Vol.
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This entry was posted on Friday, March 11th, 2011 at %I:%M %p
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