FERRETTI SELEZIONE LAMBRUSCHI

Al Scur – Lambrusco dell’Emilia IGT Rosso Secco 2020

Ideal with the most traditional dishes of our Reggio Emilia cuisine such as capelletti, cotechino, roasts and mixed boiled meats. Serve at a temperature of about 10°C.
Grapes: Lambrusco Salamino 25%, Maestri 20%, Grasparossa 15%, Marani 10%, Oliva 8%, Barghi 5%, Foglia frastagliata 2% + Ancellotta 15%. 

Winemaking techniques: 

• Maceration on the skins for 3/4 days
• Uncontrolled temperature
• Spontaneous fermentation with indigenous yeasts
• Low doses of added sulphites
• Not clarified
• Maturation on the lees for at least 6 months

Alcohol content: 11.5% Vol

Al Cer- Lambrusco dell’Emilia IGT Rosato Secco 2020
Ideal as an aperitif, with cured meats and fried gnocco, but also with intense flavours such as blue cheeses and marinated eel. Serve at a temperature of about 10°C.
Grapes: Lambrusco Salamino 25%, Maestri 20%, Grasparossa 15%, Marani 10%, Oliva 8%, Barghi 5%, Foglia frastagliata 2% + Ancellotta 15%.

Winemaking techniques: 

• Short maceration on the skins for about 8 h
• Uncontrolled temperature
• Spontaneous fermentation with indigenous yeasts
• Low doses of added sulphites
• Not clarified
• Maturation on the lees for at least 6 months

 Alcohol content: 12% Vol

Caveriol Rosso- Lambrusco dell’Emilia IGT Rosso Secco 2020
Ideal to accompany the more structured dishes of our Reggio Emilia cuisine such as game or pappardelle with wild boar sauce. Serve at a temperature of 14-15°C.
Grapes: Lambrusco Grasparossa 25%, Maestri 25%, Salamino 20%, Marani 20% + Ancellotta 10%.

Winemaking techniques: 

• Maceration in steel for 3/4 days
• Uncontrolled temperature
• Spontaneous fermentation with indigenous yeasts
• Low doses of added sulphites
• Unclarified and unfiltered
• Re-fermented in the bottle
• Long maturation for at least 9 months on the lees

Alcohol content: 11.5%.