Lambrusco Salamina 50%, Lambrusco Moroni 50%
The grapes are picked up by hand usually et the end of September
The grapes are picked-up by hand, usually at the end of September
Vinification: after the soft pressure of the grapes, the must goes immediately to the press for a soft pressure-cycle. Then, the skins are separeted from the must which begins the fermentation through selected yeasts. The second fermentation happens in tanks with the Charmat method, adding white sweet filtrate. The filtration happens through the tangential filter, and the isobaric bottling takes place after the filtration.
Alcohol: 8,5% vol.
Sugars: 50 g/I
Total acidity: 6,8 g/I
Organoleptic characteristics: white, bright colour with greenish highlights; rich bouquet with nice sweetness on the palate. It’s ideal with entr6’s, fish dishes, white meat and vegetables.
Serving temperature 10-12 °C
We can arrange private label too: please contact us for an offer at firstname.lastname@example.org