Description
Lambrusco Ottocentonero from the Albinea Canali Winery is composed of various Lambrusco varieties and 10% Ancellotta. The hand-harvested grapes are brought to the winery for pressing, then placed in stainless steel vats for cold maceration at a temperature of 12-15°C for 3-4 days. During this period, fermentation begins slowly due to the low temperature, so the low alcohol presence allows for the selective transfer of color and aromas from the skin to the must, avoiding the extraction of bitter compounds. Subsequently, the skins are separated from the must-wine, which continues the fermentation process at a slightly higher temperature, still in steel containers. Once the fermentation process is complete, the base wines are blended and re-fermented; the base wine is placed in steel vats called autoclaves, to which sugar and selected yeast are added for re-fermentation, which lasts about 15 days. The wine is then bottled under isobaric conditions to preserve the bubbles. Pairings: Lambrusco Ottocentonero is a perfect wine to accompany the entire meal, from appetizers with typical Emilia Romagna cured meats to non-structured first courses based on white and red meat. Lambrusco is recognized as the wine of joy and celebrations precisely for its ease of drinking and pairing. Storage: Store at 16-18°C Alcohol content: 11.5% Vintage: N.V. Designation: Emilia IGT Aging: In steel