Pra di Bosso Storico
Dry, semi-sparkling Lambrusco wine
Lambrusco Maestri, Lambrusco Salamino, Malbo Gentile
limestone and clay
from mid September
Destemming and pressing and then nearly ten days on the skins. Fermentation in controlled temperature steel tanks and second fermentation in autoclaves (charmat method) for 15 days at a temperature of 16°C to preserve the wine’s lively aromas.
Deep ruby red with classic purplish highlights..
Pronounced floral aromas amongst which field violets stand out, together with red berry fruit notes, especially blackberries, raspberries and cherries.
Crisp, lean and with a good structure, it is fruity and long in the mouth.
Green cappellacci filled with mortadella, guinea fowl.
12° - 14°C