Sparkling dry red wine lambrusco made from Lambrusco Salamino for a 70%-20%-Ancellotta Lambrusco Maestri 10% produced by a traditional vinification in red with cold maceration for at least 6 days on skins and subsequent fermentation with refermentation in autoclave method for a period of 20-25 days. 11% vol.
Color: intense Ruby with persistent mousse
Bouquet: scents of Red pulp
Flavour: intense from lively tannins
Serving suggestions: recommended dishes flavors and structured as roasts, pork sausage, salami, grilled
-1460 Article Articles
Attention: latest articles in stock!