Reggiano DOC Lambrusco

Obtained by vinifying selected grapes, grown in full compliance with organic farming according to the EC 2092/9 specification.

Vines
Lambrusco Salamino 30%, Lambrusco Montericco 10%, Lambrusco Marani 25%, Lambrusco Maestri 25%, Ancellotta 10%.

Harvest
Generally towards the end of September; the grapes are harvested strictly by hand

Vinification
The must macerates on the skins for at least 72 hours; each processing is then carried out separately, as prescribed by the organic production disciplinary.

Bottles produced : 8,000
Alcohol content : 11% vol.
Sugar : 9.5 g / l
Total acidity : 7.5 g / l

Characteristics
With a deep ruby red color and violet reflections, it expresses fresh and fruity aromas, reminiscent of wild berries and black cherries; on the palate it is dry, intense, and harmonious, with good structure and body.

It goes well with dishes of the Emilian cuisine: Parmigiano Reggiano, roasted pork dishes, and stuffed pastas like tortelli.

Grasparossa DOC Lambrusco

Obtained by making wine exclusively from the Lambrusco Grasparossa grape: a variety that has spread in the hilly areas of Reggio Emilia since 1800, where it still finds the best growing environment today.

Vines
Lambrusco Grasparossa

Harvest
Generally in the first days of October; the grapes are harvested strictly by hand

Vinification
The must macerates on the skins for 48/72 hours, a longer period than other Lambrusco wines which allows a better extraction of the tannins; the refermentation takes place with the Charmat method with a particular technique, called monofermentation, capable of maintaining and enhancing the primary characteristics of the grape.

Bottles produced : 36,000
Alcohol content : 11% vol.
Sugar : 8.5 g / l
Total acidity : 6.2 g / l

Organoleptic characteristics
With a deep ruby red color with violet reflections, it is a particularly fragrant and vinous Lambrusco with clear hints of undergrowth, violet and raspberry; rich on the palate, full-bodied and long, with a slight tannicity that goes well with the moderate acidity, typical of the grape. It goes well with dishes based on vegetables or grilled and roasted meats.

Lambrusco Dell' Emilia Dry Rosé

Vines
Lambrusco Salamino 30%, Lambrusco Marani 30%, Lambrusco Maestri 30%, Ancellotta 10%

Harvest
Generally towards the end of September; the grapes are harvested strictly by hand.

Vinification
The must macerates with the skins overnight at low temperatures, in order to extract many aromas and few tannins.

Bottles produced : 48,000
Alcohol content : 10.5% vol.
Sugar : 11 g / l
Total acidity : 6 g / l

Organoleptic characteristics
With a bright pink color, it expresses a delicately floral scent; on the palate it is sapid, full and lively. It goes well with warm and cold appetizers and can be used to make cocktails like Lambrusco Spritz.

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