Lambrusco Dell’emilia red

Protected Geographical Indications

Grape production area: Carpi area.
Grapes: 70% Lambrusco Salamino, 30% Lambrusco Grasparossa.
Vinification: red-wine vinification, with lengthy maceration on the grape skins. Fermentation at controlled temperature.
Prise de Mousse: natural fermentation with the Charmat method.
Appearance and sensory characteristics: sparkling, rich ruby red colour with the characteristic fragrance or ripe red fruit. Pleasantly velvety, dry flavour.
Alcohol strength: 11°
Food pairing and serving: suitable for all courses of a meal; excellent with sliced meats and roast red meat.
Serving temperature: 10° – 12°C


  • Merit Diploma – Competition “Matilde di Canossa e Terre di Lambrusco”
  • Merit Diploma – Competition “Matilde di Canossa e Terre di Lambrusco”
  • Mention of excellence – “Wines Excellent” Guide to Emilia Romagna for Drinking and Eating
  • Silver Medal – International Competition Selection of Mayor
  • Merit Diploma – 2° EnoLions 2015
  • Gold Medal –  54° National competition wines Pramaggiore
  • Merit Diploma – Competition “Matilde di Canossa Terre di Lambrusco”
  • Golden Lion (highest score) – 54° National competition wines Pramaggiore