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Lambrusco Grasparossa di Castelvetro DOC

9,50

Format

75cl Bottle

Type of Wine

Sparkling Red

Area

Castelfranco Emilia - Modena

Vines

100% Lambrusco Grasparossa di Castelvetro

Features

Notes of ripe red fruit and fresh spicy scents

Body

Dry, firm, fresh, good tannins, fruity, slightly bitter aftertaste

Download Technical Sheet : Technical Sheet

Data Sheet


Full Name Lambrusco Grasparossa di Castelvetro DOC Sparkling Dry Secco
Denomination Lambrusco Grasparossa di Castelvetro DOC
Production Method Bottle re-fermented
Year 2015
Grape Variety 100% Lambrusco Grasparossa di Castelvetro
Plant Desity 2030/ha
Breeding Form GDC
Annual Production 2600 bottiglie
Alcohol Content 12% VOL
Total Acidity 6 g/l
Sugar Residue 6 g/l
Serving Temperature Optimal at 10°C
Description


The Lambrusco Grasparossa grapes are hand selected and harvested in the last ten days of September. In this period, the grapes will be at the optimum ripening of both the pulp and the skins, so as to obtain a good color extraction.

Once they arrive in the wine cellar, the grapes are pressed and de-stemmed and the must is left to macerate with the skins at a low temperature for 5 to 10 days, carrying out pumping over to obtain a good extraction of color and tannins.

Once the maceration is over, the must of Lambrusco Grasparossa is drawn off by passing through the soft press, which separates the liquid part from the marc.

Finally it is taken to the wine cellar to start the first fermentation.

Land Features


Our Lambrusco Grasparossa vineyard was planted in 2001.

It covers a total area of 2 hectares, located in the province of Modena, between Castelfranco Emilia and San Cesario sul Panaro, in the south of Via Emilia.

The rows have been planted maintaining a north-south orientation, so that the exposure of the bunches to the sun is optimal.

The type of soil in the vineyard is clay-loam, typical of Modena and surrounding areas, with a good availability of water and organic substances.

Vinification Method


This procedure allows the maximization of the polyphenol extraction from the must of Lambrusco.

This procedure allows the maximization of the polyphenol extraction from the must of Lambrusco.

Once the fermentation process is complete, in the winter we carry out some decantations to draw off the wine, all without the use of filtrations.

In the spring, the Lambrusco is bottled to start the natural re-fermentation in the bottle, leaving it to rest to start a slow aging on its own yeasts.

After aging for 15 months, the yeasts are removed by “Dégorgement” or disgorgement, keeping the bottle down at its tip first, then opening it à la Volée, without having to freeze its neck.

Gastronomic Combinations


Lambrusco Grasparossa, due to its characteristics, is a wine that goes perfectly with appetizers made from cold meats and cuts.

With a strong and fresh taste, it is excellent to be enjoyed together with a good Parmigiano Reggiano, or with typical dishes such as tortellini or tagliatelle with ragù.

Delicious to be enjoyed together with second courses such as stew, roast, zampone, cotechino and the classic bensone.

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