Description
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Winemaking Method
Our Lambrusco grapes are harvested manually in the second or third decade of September to preserve their quality.
We carry out the typical vinification of the ancestral method without adding chemicals.
Then a natural foaming in bottle takes place with the lysis of the selected yeasts.
The sediment that forms is due to the type of processing.
The choice of the closing cap for this bottle fell on the crown cap, in our opinion ideal for this type of wine.
Land Features
Our farms are located in Sorbara di Bomporto in the province of Modena, between the capital and Carpi.
For a total of about 6 hectares, our farms are located in a flat area 30 meters above sea level.
The type of soil is typical of the Emilia plains with a clayey, silty, alluvial soil, medium-textured, rich
of mineral substances.
Gastronomic combinations
This historic red wine, recognized as an excellence among the Lambrusco wines of Modena, is a wine suitable for tasting combined with many typical dishes of the Modena tradition.
It is excellent when combined with boiled meats with pomace, cheese and salami, without forgetting the fried dumplings and crescentina.
Description
Ciso is the Lambrusco of Modena that comes closest to the tradition of the Barbanti family, so much so that the name of the wine is dedicated to the grandfather Ciso.
This wine has maintained the same characteristics as when grandfather Ciso produced it by pressing the grapes with the feet together with the family.
It is a Lambrusco di Modena with an intense red color typical of Lambrusco.
The scent is characteristic, with hints of currant and violet, while on the palate it is pleasantly acid and balanced, well-known and elegant.
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