From the vinification in blend of Lambrusco di Sorbara and Lambrusco Salamino grapes that the Cavicchioli winery is able to vinify according to the traditional method, respectful of the food and wine culture of the place of production. The origin of the grapes lies in the DOC territory of Emilia-Romagna and in the foothills area, in the central area of the province of Modena. The vinification requires that the grapes are vinified in red and subsequently cryomacerated for 2-3 days at a low temperature of 1°-3°C; they then finish the fermentation in stainless steel tanks in the absence of skins; this is followed by refermentation in autoclave, 3 weeks long Martinotti method at a controlled temperature of 15-18°C.

Characteristics of this Emilian red wine

On the organoleptic examination, the wine shows a rich, lively pink foam with violet reflections; fine and persistent perlage; dark purple color. The scent is intense of wild berries with spicy notes. The taste is rich and full, soft and elegant.

Suggested food pairings while tasting Lambrusco di Sorbara

Excellent with all the specialties of the Modena area such as Parmigiano Reggiano, Mortadella, Prosciutto, Culatello, Tagliatelle, Lasagne, Tortellini, Crescentie and fried dumplings and traditional desserts such as Pinza. The optimal serving temperature is 4°C in a large glass.