DENOMINATION: Lambrusco Grasparossa of Castelvetro DOP “CIACARON”

TIPOLOGY: sparkling red wine DOP.

VINIFICATION: soft pressing of the grapes. Fermentation at controlled temperature and additional of selected yeastw. Second fermentation in “cuve close”.

GRAPES: Lambrusco Grasparossa of Castelvetro.

PLANT SYSTEM: cordone speronato

SOIL: clay and sandy.

COLOUR: intense purple with crunchy and compact foam.

AROMA: pomegranate, blackcurrant, blackberry and slightly vinous notes.

TASTE: flavor and roundness are perfectly balanced, in the final it remains dry and clean. Perfect with typical Emilian flavors such as cold cuts and salami, for aperitifs, red meat, cheese, pasta and soups!

ALCOHOLIC GRADUATION: 11% VOL.

SERVING TEMPERATURE: serve at 8/10 C°

BOTTLE: 0,75 l / 1,5 l

SUGARY RESIDUE: 10 g / l

TOTAL ACIDITY: 7,5 g / l