White Lambrusco Emilia IGT

Production method: white vinification (immediate separation of the skins from the must). Second natural fermentation (Presa di Spuma) in pressure steel tanks, which leads to the formation of carbon dioxide and the exaltation of the aromatic and fruity notes (Charmat method). The entire fermentation and refermentation process takes place at a controlled temperature without ever exceeding 18-19°C in order to enhance the typical flavors and fragrances of the grapes.

Pairings: Excellent as an aperitif, it goes very well with white meats, fish-based dishes and green salads. Also perfect with desserts and dry biscuits.