Why I suggest Bollino Rosso Cuvèe
Lambrusco produced with Lambrusco Reggiano Ancellotta grapes and Lambrusco Salamino. It tends to be a little sweet due to the contribution of the partially fermented must of Ancellotta grapes. The fermentation with the Charmat method makes it sparkling and pleasantly drinkable, adapting to every demanding palate. With a good supply in the fridge. Dinners will never be boring
The Sommelier: Cuvéedi Lambrusco wine of high quality, has a marked ruby red olor, fermented in autoclaves with the charmat method, the wine is sparkling with an excellent evanescent froth and fine perlage. Rich aroma a mix of ripe fruit. In the mouth sparkling, fresh, pleasantly drinkable, in the finish good persistence. Excellent alcohol content 11.00% vol.
Recommended pairings: Appetizers in general, Parma ham, pasta dishes, excellent with the excellences of Emilia: pasta, meats, cured meats and tigelle tortellini, ribollita, stewed fish soups with tomatoes and black pepper, aged Parmigiano, dried fruit
Uncork at the moment and serve at a service temperature between 10 - 12 ° C in the Bourgogne glass.
Winery: Ca 'dè Medici Winery A.D.1911, founded by Remigio Medici, today the company is in its fourth generation. The founder leaves the business, due to sudden death, to his eldest son, Regolo, aged 21. Remigio began to focus on the production and sale of bottled lambrusco ... go to the form.