-22%

Lambrusco di Sorbara Secco "Contessa Matilde" DOC CAVICCHIOLI

Emilia Romagna
Lambrusco Di Sorbara Doc
Sku: 0082
Until stocks
Q.ty
€ 7.45 € 9.50
Shipping within Monday 06 December, if you order today

Opzione Quantità

3 bottles
€ 22.35
Purchase
-22%
6 bottles
€ 44.70
Purchase
-22%

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Wine Characteristics

Winery
CAVICCHIOLI
Region
Emilia Romagna
Wine list:
Lambrusco
Denomination:
Lambrusco Di Sorbara Doc
Grapes:
Lambrusco Di Sorbara, Lambrusco Salamino
Alcohol:
11,00%
Dimension:
Standard bottle
Cl:
75cl
Style:
Medium-bodied and fragrant
Pairing:
Cold meats and salami, Speck, Pasta all'amatriciana, Gnocchi al ragù, Sausage, Grilled meat, Medium-aged cheeses
Sulfites:
Contains sulfites
Code ICQRF:
MO/3733
Winerry's Headquarter:
Cavicchioli - San Prospero (MO) - Via Canaletto, 52

Descrizione vino

From the vinification as a blend of grapes from the company's finest vines, "Lambrusco Sorbara" to which a small percentage of "Lambrusco Salamino" is added. The origin of the vines falls within the company areas in Emilia-Romagna, in the plain area and at the beginning of the foothills near Modena. Double curtain and espalier trained vines with spurred cordon or Guyot pruning on fertile soil of medium texture. The vinification of this sensational wine of the Mediterranean tradition requires harvested by hand towards the end of September; after a cryomaceration of about 3 days, alcoholic fermentation follows on decanted must, with selected yeasts and controlled temperature. Subsequently the second fermentation takes place by refermentation in autoclave, according to the Charmat method, for about 4 weeks.

 

Characteristics of this Lambrusco Secco

On the organoleptic examination this wine has a light ruby red color, with a fine perlage. The perfume on the nose brings persistent floral notes of violet, very delicate and elegant. The taste in the mouth proves to be a dry wine, with fruity aromas that leave the palate decidedly satisfied.

 

Suggested food pairings while tasting this red wine

A wine perfect with cured meats and first courses, it is also interesting in combination with fish crudités. The optimal serving temperature is 8°C in a low and wide glass.

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