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Our Lambrusco grapes are harvested manually in the second or third decade of September to preserve their quality.
The most is placed with prolonged cold maceration
for 12/24 hours.
Subsequently, a drawing off is carried out with soft pressing in steel tanks insulated at 0 ° C
It is then fermented in an autoclave with selected yeasts at a controlled temperature (15 ° degrees) and left on yeasts for a minimum of 60-120 days.
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.
Typical dishes that perfectly match this historic red wine, excellence among the Lambrusco wines of Modena are the boiled with sauces, cheeses and cured meats, the fried dumplings and the crescentina, all dishes of our tradition with which it is “necessary” a good glass of wine, of course a glass of red wine from our splendid hills, real realm of Lambrusco.
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