Winery AlberiniMantovano Lambrusco
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Mantovano Lambrusco of the Winery Alberini is in the top 10 of wines of Lombardia.
Taste structure of the Mantovano Lambrusco from the Winery Alberini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mantovano Lambrusco of Winery Alberini in the region of Lombardia is a powerful.
Food and wine pairings with Mantovano Lambrusco
Pairings that work perfectly with Mantovano Lambrusco
Original food and wine pairings with Mantovano Lambrusco
The Mantovano Lambrusco of Winery Alberini matches generally quite well with dishes of beef, pasta or lamb such as recipes of flemish beer stew, quick salmon and zucchini lasagna or lamb mice confit and melting carrots.
Details and technical informations about Winery Alberini's Mantovano Lambrusco.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Last vintages of this wine
The best vintages of Mantovano Lambrusco from Winery Alberini are 0
Informations about the Winery Alberini
The Winery Alberini is one of of the world's greatest estates. It offers 1 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
