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$16.77
In 1950, at the “Best Italian Wines” Competition, the first place was awarded to the “Val d’Enza” Lambrusco. In 2011, the Lambrusco Remigiotto was born, a more modern version from a technological standpoint, but with unchanged characteristics. The result is a sweet and spirited Lambrusco with an intense purple color tending towards black. The primary aromas of the grape are immediately distinguishable on the nose. In the mouth it is a unique surprise, with an unexpected body and well balanced sweetness and acidity which make it satisfying and never monotonous.
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| Vinification | Natural fermentation: Charmat into pressurized tanks with naturally sweet must. The wine is obtained through a single long and slow natural monofermentation (from must to finished wine), using selected yeast, at 18°C. This type of fermentation gives to the finished wine fine perfumes, persistent perlage and a unique taste. |
| Alcohol | 9% |
| Color | Ruby Red |
| Visual | Violet and persistent foam with small bubbles |
| Nose | Fruity and intense |
| Palate | Semi-sweet semi-sparkling with 38-40g/L of sugar. Fresh and sharp with good acidity. |
| Serving Temp | 46.4°F – 50°F (8°C – 10°C) |
| Pairings | Pasta, pizza, cakes, cheese, and fruit |
