Description
For the production of the ‘Il Morro’ wine, the harvest is carried out manually in the second or third ten days of September.
The vinification includes a prolonged cold maceration for 5 to 10 days, depending on the need for color extraction.
Fermentation takes place at a controlled temperature, and the wine is subsequently stored in steel barrels.
The secondary fermentation is carried out in an autoclave, using selected yeasts at a controlled temperature of 15°.
Finally, the wine remains in contact with the yeasts for a minimum period of 60 to 90 days, promoting further development of aromatic depth and complexity.
The vineyards from which ‘Il Morro’ is born are located in Sorbara di Bomporto, in the province of Modena, an area known for its fertile plain.
Here, on an area of approximately 6 hectares, the vines grow at 30 metres above sea level, taking root in clayey, silty, alluvial and medium-textured soil, enriched by mineral substances that contribute to giving the wine its particular complexity.
This context, together with the passion and experience of the winemakers, allows the production of a Lambrusco Salamino that is an authentic expression of the territory and the Emilian winemaking tradition.
Full Name: | The Morro |
Name: | Lambrusco Salamino DOP Modena |
Grape variety: | Lambrusco Salamino 100% |
Vineyard area: | 2 hectares total |
Breeding method: | Sylvoz trellis with mechanical weeding |
Aua production: | 9000 Bottles |
Alcohol Content: | 11% ABV |
Visual Examination: | Intense bright red colour, with lively and brilliant foam |
Olfactory Examination: | Intensely fruity aroma with hints of black cherry, blackberry and berries |
Taste Test: | Dry, harmonious and full-bodied flavour |
Serving temperature: | Optimal at 10-14°C |
Contains Sulphites |
The WineHunter Award
Gambero Rosso Wine Guide
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