Terroir: Grapes are sourced from Reggio Emilia in Emilia Romagna, Italy. The soil is fertile, deep and a medium-mixture loam, 800 feet above sea level.
Vinification: The pressing and brief maceration of select grapes is followed by the fermentation of the must at a controlled temperature. A second fermentation, using the Charmat method, imparts the characteristic sparkling note.
Deep ruby red with violet reflections and a delightfully lively froth of the same hue. Fruity, fragrant with a perfume that is reminiscent of berries and cherries. On the mouth, the Lambrusco is captivating with a well-balanced acidity and pleasant, fruity finish.
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