Lambrusco Grasparossa- Alla Osteria

Origin: Puianello, Emilia-Romagna, Italy

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.

This wine differs from other Lambrusco wines, with a lower acidity and unmistakable aroma. With a deep ruby red color and violet reflections, it is a particularly fragrant and vinous Lambrusco with clear hints of undergrowth, violet and raspberry. It is full-bodied and long, with a slight tannicity typical of the grape.

It goes well with heavier Italian dishes, such as pumpkin tortelli, raw ham, culatello, dishes based on fried eggs and vegetables, or grilled and roasted meats.

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.