Why I suggest Terra Calda Cuvée Lambrusco Dry IGT
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 Lambrusco grapes, Cabernet, Malbo Gentile, fine wine. Ruby red color, sparkling wine with excellent little persistent froth, fine perlage. Rich and fruity bouquet, ripe fruit mix. In the mouth, sparkling, sweetish, fresh, pleasantly drinkable, in the finish good persistence. Excellent alcohol content 11.50% vol.
Recommended matches: 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.