Grape varieties: 100% Lambrusco Maestri
Exposure: Flat, East
Altitude: 230 mts
Soil type: Calcareous clay soils
Plants density: 6000 plants/Ha
Training system: Guyot
Yield per hectare: 110 q.li
Harvest time: September/October
Average age of vines: 20 years
Classification: I.G.T. Emilia
Bottles produced: 50.000
Fermentation temperature: < 25° C
Fermentation period: About 20 days including a partial period of fermentation on the skins
Second fermentation: Charmat method
Alcohol content: 11,5 % Vol.
Colour: Deep ruby red with violet reflections.
Palate: Excellent structure, fresh, and well-balanced, with a long finish.
Nose: Intense and vinous with hints of red fruit, Amarena cherry, cherry and wild berries.
Serving temperature: 8-10° C.
Food pairing: It pairs well with rich meats, particularly with aged or cooked pork sausages, such as cotechino, zampone, salama da sugo.