PUIANELLO ROSSO - LAMBRUSCO DELL'EMILIA I.G.P. BIOLOGICO - METODO ANCESTRALE

Grape Varieties: Lambrusco Marani, Maestri, and Salamino

Alcohol Content: 12% vol.

Vinification: Hand-harvested organic grapes followed by cryomaceration at 5°C to preserve the delicate primary aromas. The must undergoes cold maceration on the skins overnight without starting alcoholic fermentation. This is followed by three days of fermentation-contact to extract deep color and tannins. The prise de mousse occurs in the bottle according to the Ancestral Method. The wine is aged in the bottle for at least 10-12 months.

Residual Sugar: 0 g/l (Brut Nature)

Total Acidity: 6.5 g/l

Tasting Notes: Vibrant ruby red with a creamy mousse and fine, persistent bubbles. The bouquet offers notes of ripe red fruits with subtle spicy undertones. On the palate, it is bone-dry and fresh, remarkably enveloping and full-bodied.

Food Pairings: Traditional Emilian cured meats, red meats, and aged cheeses.

Serving Temperature: 12-14°C

Format: 0.75 l bottle