LAMBRUSCONE

WINEMAKING
Destemming and pressing followed by lengthy skin contact. Fermentation in temperature controlled steel tanks and second fermentation in autoclaves.

COLOUR
Crimson red with a long-lasting purplish perlage.

AROMAS
An intense and pronounced winy nose packed with all the aromas of fruit such as blackberries and bitter cherries together with violets and a touch of almond.

FLAVOUR
A dry, fairly high alcohol, rounded wine with good tannins and characteristic concentration.

FOOD PAIRINGS
Gnocco fritto with cold cuts, lasagna with ragout.