Lambrusco Rocaforte Roso

Official grapes for the production of Lambrusco are harvested, separated from the clusters and crushed. The liquid is then left for maceration together with the peel to produce flavors and color for 36 hours. From here, the wine undergoes a controlled temperature rest and after initial filtration and fermentation, a second fermentation is carried out in stainless steel boilers together with yeast and sugar. The carbon dioxide generated from the yeast activity is preserved but the yeast is filtered out.

Tasting Description: Aroma distinctly sweet and fruity, slightly herbal: exuberantly fruity flavor. Bright red color
Food pairing: As an aperitif, perfect for snacks, sandwiches, to a party or picnic, pasta bolognaise
Alcohol content: 7.5%
Serving temperature: 8-10 ° C