LAMBRUSCO SALAMINO DI S.CROCE D.O.C.
Limited production
Grape production area
Carpi area, mainly the Santa Croce locality.
Grapes
pure Lambrusco Salamino.
Vinification
red-wine vinification with cold maceration. Fermentation at controlled temperature.
Prise de mousse
natural fermentation with the Charmat method. After prise de mousse, the wine is allowed to rest in autoclaves in contact with the fermentation yeasts.
Aspetto e caratteristiche organolettiche
sparkling, ruby red colour, fruity fragrance in the first phase of ageing, winy and decisive in the final phase. Dry and sapid on the palate. A wine that evolves as it ages and acquires the typical characteristics of wines refermented in the bottle.
Alcoholic strength
11,50°
Food pairing and serving
ideal accompaniment for sliced meats, boiled meat and first courses with pasta. Excellent with regional specialities like gnocco and tigella savouries.
Serving temperature 10° - 12°C
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