Grape varieties: 100% Lambrusco Maestri
Exposure: South West
Altitude: 230 mts
Soil type: Calcareous clay soils
Plants density: 6000 plants/Ha
Training system: Guyot
Yield per hectare: 90 q.li
Harvest time: September/October
Average age of vines: 20 years
Classification: Colli di Parma D.O.C.
Bottles produced: 13.000
Harvesting: Hand-picked with selection of grapes
Fermentation temperature: < 25° C
Fermentation period: About 20 days including a partial period of fermentation on the skins
Second fermentation: Charmat method
Alcohol content: 12 % Vol.
Colour: Deep ruby red with violet reflections.
Palate: Excellent structure, well-balanced and has a long finish with mineral notes.
Nose: Intense and vinous with hints of red fruit, Amarena cherry, cherry and wild berries.
Serving temperature: 12° C.
Food pairing: It pairs well with rich meats, particularly with aged or cooked pork sausages, such as cotechino, zampone, salama da sugo.