Description
The grapes intended for the production of the ‘Primi Profumi’ wine are harvested manually, following the sorbara harvest, to enhance the aromas and intensify the colour.
After harvesting, the must undergoes cold maceration for a period of 24-48 hours.
Subsequently, the racking takes place, which includes a soft pressing and the transfer of the must into stainless steel tanks, where the temperature is strictly controlled.
The fermentation process continues with the secondary fermentation in an autoclave, using selected yeasts, maintained at a constant temperature of 18.
Finally, the wine remains in contact with the yeasts for a minimum period of 60-90 days, to further enrich its flavour and structure.
Lambrusco ‘Primi Profumi’ is born in Sorbara di Bomporto, located in the province of Modena, an area that provides the perfect setting for the cultivation of this vine.
The vineyards, covering approximately 6 hectares, are nestled in a flat area 30 metres above sea level, where the clayey, silty and alluvial soil, typical of the Emilian plains, helps create the ideal conditions for the growth of the vines.
This medium-textured soil, rich in minerals, gives Lambrusco di Sorbara a unique complexity and depth, making it a wine that tells the story of the territory in every sip.
Full Name: | First Perfumes |
Name: | Lambrusco of Sorbara DOC |
Grape variety: | 100% Lambrusco from Sorbara |
Vineyard area: | 3 hectares total |
Breeding method: | Sylvoz trellis with mechanical weeding |
Aua production: | 3000 Bottles |
Alcohol Content: | 11% ABV |
Visual Examination: | Bright ruby red color, with purple reflections |
Olfactory Examination: | Richly fruity aroma with hints of violet and red fruit |
Taste Test: | Bright, Harmonious and Lively Wine |
Serving temperature: | Optimal at 6-10°C |
Contains Sulphites |
The WineHunter Award
Gambero Rosso Wine Guide
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