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Type of wine: Semi sparkling wine red dry
Main Grapes: Lambrusco Grasparos sa, Salamino, Sorbara, Marani, Maestri, Montericco, Oliva
Production area: Grapes cultivated in the bes t- suited area in the mid-north belt of the province of Modena (Region of Emilia Romagna, central Italy).
Soils: Central area of the Apennines in the Region of Emilia Romagna, a mix of flat lands , foothill s and hills, adequately ventilated and with a good exposure. Distinguished by a great variety of soil compositions: alluvial in the flatlands , medium soil in the hilly areas, mainly calcareous -clayey in the higher hills.
Harvest: Maturity is usually reached between the end of September and the beginning of October, depending on the different Lambrusco’s grape varieties.
Vinification: Traditional red wine vinification, with maceration of the mus t on the leaves in order to extract colour and tannins. Fermentation and foam intake in steel pres sure-tanks at controlled temperature, following the Charmant method.
Colour: The Lambrusco di Modena i s di s tingui shed by a ruby red colour of varying intens ity depending on the production
area, with violet foam, fine and evanescent.
Bouquet: Pleasant bouquet, with pronounced floral and fruity notes, of viola and fresh red fruits, delicate and fragrant.
Taste: Delicate flavour, with a s lightly aromatic dry aftertaste, slightly acid at the palate. Sugges ted as a young and fresh wine.
Food pairing: The Lambrusco di Modena i s ideal with pas ta with meat sauces, succulent red meat di shes, roast and cold cuts of the local tradition. The dry version can  accompany tasty and succulent meat dishes, as braised meat and ” zampone” .
Serving suggestion: 10-12°C
Alcohol content: 11,0% vol