Vinification: the grapes from the members are harvested in the second and third week of September, vinified in red with a short maceration of 24-36 hours to obtain the must to be fermented at a low temperature (14-20 °C) and the sweet filtered must to be stored at 0 °C. Sparkling process: subsequently, the dry Sorbara wine with its sweet filtrate is placed in an autoclave for the natural and relative sparkling process. Once the desired pressure and residual sugar level are achieved, the sparkling wine is bottled. Pairings: with pasta dishes (tortellini, tagliatelle) and particularly rich and savory meat dishes such as zampone and roasts. Alcohol content: 12.0% Designation: Lambrusco di Sorbara DOC
£ 3.03£ 3.48
Description
Vinification: the grapes from the members are harvested in the second and third week of September, vinified in red with a short maceration of 24-36 hours to obtain the must to be fermented at a low temperature (14-20 °C) and the sweet filtered must to be stored at 0 °C. Sparkling process: subsequently, the dry Sorbara wine with its sweet filtrate is placed in an autoclave for the natural and relative sparkling process. Once the desired pressure and residual sugar level are achieved, the sparkling wine is bottled. Pairings: with pasta dishes (tortellini, tagliatelle) and particularly rich and savory meat dishes such as zampone and roasts. Alcohol content: 12.0% Designation: Lambrusco di Sorbara DOC