CORE Lambrusco
| Type of wine | Mantua Province Lambrusco IGP Certified - Indication of Protected Geographical product |
| Grape varieties | Lambrusco Maestri 28%, Lambrusco Salamino 28%, Lambrusco Viadanese 28%, Barzemino (Basmen) 15% |
| Alcohol content | 11,5% vol. |
| WINEYARD | |
| Zone of production | Rivarolo Mantovano (Mantova) |
| Altitude | 26 m |
| Yield per Hectare | 140 q/ha |
| Harvest | Grapes harvested by hand in late September |
| Winemaking method | Grapes are gathered and pressed. First process duration is 48 hours. It allows extraction of color and high quality tannins. Fermentation ends in stainless steel tanks under controlled temperature. Wine become sparkling in a 16/18 °C autoclave (short Charmat method) |
| TASTING SHEET | |
| Colour | Ruby red |
| Aroma | Wine, fruit, violet |
| Taste | Pleasant and persistent |
| Pairing | All-meal-long wine. Particularly pleasant with cold cuts, cheese and tipical mantuan specialities |
| Serve | 10 – 12 °C |
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