-27%

ROSÉ DEL CRISTO Sorbara DOC Brut Metodo Classico CAVICCHIOLI

Emilia Romagna
Sorbara DOC Brut Metodo Classico
Sku: 3534
Until stocks
Q.ty
€ 16.90 € 23.00
Shipping within Tuesday 25 January, if you order today

Opzione Quantità

2 bottles
€ 33.80
Purchase
-27%
3 bottles
€ 50.70
Purchase
-27%
6 bottles
€ 101.40
Purchase
-27%

Awards and honors

Punteggio sommelier
91/100
2022
4 Grappoli AIS
2020
2 Bicchieri gambero rosso
2020

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Wine Characteristics

Winery
CAVICCHIOLI
Region
Emilia Romagna
Wine list:
Spumante
Denomination:
Sorbara DOC Brut Metodo Classico
Grapes:
100% Lambrusco Sorbara
Alcohol:
12,00%
Dimension:
Standard bottle
Cl:
75cl
Style:
Sparkling and fresh
Pairing:
Aperitif, Appetizers steamed fish, Hot appetizers of fish, Mixed fried fish, Crustaceans, Stuzzichini, Grilled Fish, Cold meats and salami
Sulfites:
Contains sulfites
Code ICQRF:
MO/3733
Winerry's Headquarter:
Cavicchioli - San Prospero (MO) - Via Canaletto, 52

Descrizione vino

From the pure vinification of 100% pure Lambrusco Sorbara grapes with the origin of the vines located in the DOC area of Emilia Romagna in the Sorbara district, in the locality of Cristo: 200 meters from the banks of the Secchia river and 20 kilometers north of Modena. The vinification requires that the grapes are harvested manually in boxes and immediately subjected to a soft pressing; alcoholic fermentation takes place in steel at a controlled temperature of 14° Maximum 16°C; in the spring following the harvest, after the selection of the cuvée, the sparkling wine is made in the bottle according to the Classic Method.

 

Characteristics of this Rosé wine

The organoleptic examination highlights a pale pink colour with salmon pink reflections, a fine and persistent perlage. The nose rich in hints of dog rose, pink carnation, small berries. The taste in the mouth is tantalizing, fresh, with a long and harmonious fruity finish.

 

Suggested food pairings while tasting this Emilian wine

An excellent wine characterized by a great fragrance. Try it with the dishes typical of Emilia Romagna, such as Parma ham and Culatello di Zibello. The optimum serving temperature is 8°C.

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