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A dry Lambrusco made the ancestral way, by letting the yeast create the bubbles or carbon dioxide in each sealed bottle.
Grapes: Lambrusco Grasparossa and Fragolino.
Soil: Clay, Limestone.
Winemaking: Direct Press. Bottle refermentation in the spring.
Sulphur: 20 ppa.
Tasting Notes: Bright fun aromatic fruit, earthy, cranberries, dark cherries. Good acid.
Pairings: Tortellini in Brodo, Taglietelle al ragu’, Gnocco Fritto e salumi.
- Scuola di Vino
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