Lambrusco dell’Emilia, ancestral method


Lambrusco Montericco 100%


Depending on the weather but normally at the beginning of October, the skin is not very thick but consistent then leads to a late maturation. Grapes are picked up by hand and immediately pressed


Criomaceration at 5 °C for the preservation of the primary aromas of the grape. The must is subject to clarification, and then fermented; racking from gross lees and fining in tanks on fine lees. The subsequent fermentation occurs in the bottle, according to the Ancestrale Method: the maturing and fining of the wine is due to the continue and natural fermentation on its yeasts that, once dead, release the wine the substances contained in them. The bottles remain in aging for at least 10-12 months, without the disgorgement

Bottles: 1.200

Alcohol: 12% vol. Sugars: 2 g/I

Total oddity: 6,8 g/I

Organoleptic characteristcs

Creamy foam with fine and persistent bubbles, pale pink but slightly turbid due to the yeast in suspension. Aromas of wild strawberries and grapefruit accompany hints of bread crust, with vegetal notes of mint and sage.

The palate is dry, persistent, with good acidity and obvious citrine feelings. It goes well with row fish, cold cuts, pasta dishes from the Emilian tradition and white meats. Serving temperature 8-10 °C