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Azienda Agricola San Paolo

Lambrusco di Grasparossa di Castelvetro Doc San Paolo Castelfranco Emilia

Lambrusco of Castelvetro Grasparossa Doc

Format

75cl bottle

Type of Wine

Sparkling red wine

Visual exam

Intense ruby red color with a lively purple froth

Olfactory examination

Notes of ripe red fruit and fresh spicy hints

Gustatory examination

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

About Us

Full name: Lambrusco Grasparossa di Castelvetro DOC Sparkling Dry
Denomination: Lambrusco Grasparossa di Castelvetro DOC
Vintage: 2019
Grape variety: 100% Lambrusco Grasparossa di Castelvetro
Training system: GDC
Plant density 2030/ha
Annual production: 2600 bottles
Alcohol content: 12% VOL
Total acidity: 6 g/l
Sugar residue: 6 g/l
Service temperature: Optimal at 10 °C

Description

Lambrusco Grasparossa grapes are selected manually and harvested in the last ten days of September. In this period, the grapes will be at the optimal ripeness of both the pulp and the skins, in order to obtain a good extraction of color. Once in the cellar, the grapes are crushed-destemmed and the must is left to macerate with the skins at a low temperature for 5 to 10 days, pumping over to obtain a good extraction of color and tannins. Once the maceration is over, the Lambrusco Grasparossa must is drawn off by passing through the soft press, which separates the liquid part from the pomace. Finally it is taken to the cellar to begin the first fermentation.

Vinification method

After maceration on the skins, the fermentation of the must is started at a controlled temperature. This procedure allows the maximization of the extraction of polyphenols from the Lambrusco must. After the fermentation process, in the winter period some decanting is carried out to drain the wine, all without the use of filtrations. In spring, Lambrusco is bottled to give life to the natural refermentation in the bottle and the relative fermentation, leaving it to rest to start a slow refinement on its own yeasts. After aging for 15 months, the yeasts are removed by “Degorgement” or disgorgement, first keeping the bottle at the tip, and then opening it at the Volèe, without the need to freeze the neck.

Characteristics Land and Vineyard

Our Lambrusco Grasparossa vineyard was planted in 2001. It covers a total area of 2 hectares located in the province of Modena, between the municipalities of Castelfranco Emilia and San Cesario sul Panaro, south of the Via Emilia. The rows were planted following the direction from north to south, so that the exposure of the bunches to the sole is optimal. The type of soil of the vineyard is of the clayey type, common in the limtrofe areas in Modena, with a good availability of water and organic substances.

Gastronomic combinations

Lambrusco Grasparossa, due to its characteristics, is a wine that goes perfectly with appetizers based on sausage or sliced meats. With a strong and fresh taste, it is excellent if tasted together with a good Parmigiano Reggiano, or with typical dishes such as tortellini or tagliatelle with meat sauce. Delicious when enjoyed with main courses such as boiled meats, roasts, zampone and cotechino up to the classic bensone.

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