MILLENOVECENTOVENTOTTO Lambrusco GRASPAROSSA di Castelvetro DOC CAVICCHIOLI

Emilia Romagna
Lambrusco Grasparossa di Castelvetro Doc
Sku: 3539
Until stocks
Q.ty
€ 6.90 € 8.50
Shipping within Tuesday 28 June, if you order today

Opzione Quantità

2 bottles
€ 13.80
Purchase
-19%

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Wine Characteristics

Winery
CAVICCHIOLI
Region
Emilia Romagna
Wine list:
Lambrusco
Denomination:
Lambrusco Grasparossa di Castelvetro Doc
Grapes:
100% Lambrusco Grasparossa
Alcohol:
11,00%
Dimension:
Standard bottle
Cl:
75cl
Style:
Sparkling and fresh
Pairing:
Cold meats and salami, Gnocchi al ragù, Roast meat, Sausage, Scallops with mushrooms, Grilled meat, Appetizers Smoked Fish
Sulfites:
Contains sulfites
Code ICQRF:
MO/3733
Winerry's Headquarter:
Cavicchioli - San Prospero (MO) - Via Canaletto, 52

Descrizione vino

The Cavicchioli winery produces this sensational sparkling red wine from 100% pure vinification of fine Lambrusco Grasparossa grapes. The origin of the vine is that of the Emilia-Romagna DOC; the land falls within the area of the hills and foothills south of Modena. The deep, gravelly-sandy soil near the Panaro river, clayey in the rest of the cultivation area gives the wine the right acid note. The newly planted vines are grown with the espalier method. The vinification requires that these are vinified in red and cryomacerated at low temperature for 2-3 days; after the alcoholic fermentation of about 10-15 days on the skins in the must, with selected yeasts and a temperature of 15-18°C, there follows the refermentation, of the long Charmat type, of 4 weeks at a controlled temperature of 13-15°C.

 

Characteristics of this Lambrusco Grasparossa

Upon organoleptic examination, the wine shows a lively froth and a fine perlage; the intense ruby red color has violet reflections; The scent is ethereal, full and vinous, fragrant. The taste is dry, fresh, with many fruit aromas, savory and full.

 

Suggested food pairings while tasting this Emilian wine

An excellent wine with Emilian cured meats: mortadella, ham, culatello, with roasts and white meats, boiled meats in general, cotechino. The optimal serving temperature is 4°C in a tall and tapered glass.

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