Emilia-Romagna, Italy. Deep and medium-mixture earth.
The pressing of the grapes is followed by a maceration at low temperature (12-15°C) for 3-4 days in order to extract the color and enhance the typical fruit-forward characters of Lambrusco. After racking, the juice completes its fermentation in pressurized temperature controlled vats to develop its natural sparkle.
Color: Intense ruby red with violet reflections and a pale pink foam.
Bouquet: Fresh and fruit-forward bouquet.
Taste: Semi-sparkling and balanced, with rich berry flavors.
An ideal complement to rich foods, Ottocentonero pairs well with baked pastas, roasts and grilled meats as well as spicy fare. Serve chilled at 55˚F. Ottocentonero is rich, vivacious and round on the palate.