Why I suggest Piazza San Prospero Lambrusco DOP dark
A Lambrusco produced with the Lambrusco Salamino variety (small bunches resemble a salami) and the Lambrusco Reggiano Ancellotta. Wines that have aroused great American success in the late seventies. It tends to be a little sweet due to the contribution of the partially fermented must of Ancellotta grapes.
The Sommelier: Produced from a blend of Lambrusco Montericco, Ancellotta, Salamino grapes, ruby red wine and purple reflections, charmat fermentation, sparkling with excellent froth, not very persistent. Scent of ripe fruit (raspberry). In the mouth dry and bubbly, sweetish, fresh, pleasantly drinkable, in the finish good persistence. Excellent alcohol content 11.00% vol.
Recommended matches: Appetizers in general, excellent with the excellences of Emilia: pasta, meats, cured meats and tigelle tortellini, ribollita, stewed, aged Parmigiano, dried fruit,
Uncork at the moment and serve at a service temperature between 10 - 12 ° C in the Bourgogne glass.
Cellar: 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.