Lambrusco “FOIÉTA”
In the Emilian tradition this wine is poured in a small bowl (called “foieta”) with the “cappeletti in brodo”. It is excellent with appetizers of cold cuts and meat dishes.
Grape varieties Lambrusco dell’Emilia IGT: 50% Salamino, 50% Ancellotta
Harvest period Semptember - October
Vinification Red maceration
Fermentation Long Charmat fermentation at controlled temperature
Colour Ruby red colour
Alcohol level 11,5 % vol
Type Dry 18 g/l sugar
Ageing 2 years
Serving temperature 8 – 10° C
Box 6 bottles 75 cl
Pairings Best paired with traditional Emilian cuisine, fresh egg pasta, boiled meats and salumi
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