GRAPES: 100% Lambrusco Maestri.
PRODUCTION ZONE: the territory of the Parma hills.
VINIFICATION: The Ceci lambrusco is harvested at the beginning of October in the Parma hills. The must is obtained with a soft pressing. The vinification is in red. After fermentation at a controlled temperature, it is left to rest for a long time so that the wine cleans itself naturally from impure substances, then it is placed in temperature-controlled isobaric tanks in which the foaming takes place. This last operation, which lasts about 3 months, precedes sterile filtration and bottling.
AROMA: Complex aromas and seductive notes of wild berries ranging from strawberry to raspberry to blackberry, with splendid notes of violet in the finish.
TASTE: The wine is intense, smooth, and round, with excellent balance thanks to its delightful freshness and polished tannins.
SUGGESTED PAIRINGS: Perfect for Parma’s cuisine in its highest expression, it offers unexpected combinations with many Italian and international dishes. If it goes very well with cured meats such as Parma ham or Felino salami, on the other hand it perfectly balances a gran bollito or a stuffed egg pasta.
ALCOHOL CONTENT: 11% VOL
SERVING TEMPERATURE: 8/10°C