Wine Type: Semi-sparkling red wine
Denomination: Emilia IGT
Altitude: 0 - 350 mt
Harvest: First 10 days of October
Alcohol: 11,0 % Vol.
Pressure: 2,5 atmospheres
Residual Sugar: 20 grams per liter
Acidity: 6,5 grams per liter
Vinification: Martinotti Method
A soft pressing of Lambrusco grapes produces must with Lambrusco skins rich in colour. The following maceration transfer colour, taste and aroma to the juice, which becomes wine after a temperature-controlled fermentation phase. Next comes a period of settling, until December/January to allow a natural cleaning from all impurities. The wine is then stored in temperature-controlled, constant-pressure steel tanks for up to two months. During this period, the second fermentation gives to Lambrusco Terre Verdiane its typical sparkling characteristic
Tasting notes: Purple red, with violet highlights; great and fresh fruity bouquet, blackberry and plum with some earthy notes. Medium dry, full bodied but soft, with velvety texture on the palate
Food paring suggestion: Terre Verdiane Lambrusco dry is the perfect accompaniment to Parmigiano Reggiano, Prosciutto di Parma and the other typical salami of Parma area but its balance and complexity is also an ideal combination for most prestigious tasty and aromatic Italian dishes. Excellent with roasted, braised and stewed meats
Serving temperature: 8-10 °C.
• 2017: Gold Medal at the “Concours Mondial de Bruxelles, The United Nations of Fine Wine”