MILLENOVECENTOVENTOTTO Lambrusco MODENA DOC CAVICCHIOLI
| Winery | CAVICCHIOLI |
| Denomination | Lambrusco Modena Doc |
| Grapes | Lambrusco Grasparossa, Lambrusco Salamino, Lambrusco Sorbara |
| Alcohol content | 10,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | MO/3733 |
| Winery headquarter | Cavicchioli - San Prospero (MO) - Via Canaletto, 52 |
| Bottle size | Standard bottle |
| Combination | Vegetables in batter, Pasta all'amatriciana, Cold cuts and salami, Sausage, Grilled meat, Medium-aged cheeses, Fresh cheese, Sausage |
| Region | Emilia Romagna (Italy) |
| Style | Sparkling and fresh |
| Wine list | Lambrusco |
The Cavicchioli winery of Emilia Romagna, representative of the local tradition in the national food and wine scene, produces this exceptional label from grapes in a blend of Lambrusco Grasparossa, Lambrusco Salamino, Lambrusco Sorbara, all raised within the company areas and selected at the time of harvest. The origin is that of Emilia-Romagna. The vinification requires that the grapes are vinified in red and then proceed with the cryomaceration 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 Lambrusco Modena Doc
On the organoleptic examination, the wine shows an intense purple color with pink foam and good adhesion. The scent has a generous and characteristic nose of violets, fresh blackberries and blueberries, hints of pomegranate and bursts of peony and violet. The taste has a fresh, lively and pleasantly effervescent flavor, it reveals a good acidity and a tannin in evidence, with a pleasant and decisive flavor that closes the taste.
Suggested food pairings while tasting this Emilian red wine
An excellent wine with roast veal, roast beef and veal with tuna sauce. The optimal serving temperature is 8°C maximum 10°C.
