Winery Borgo SanLeoAmabile Lambrusco dell'Emilia
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Amabile Lambrusco dell'Emilia from the Winery Borgo SanLeo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amabile Lambrusco dell'Emilia of Winery Borgo SanLeo in the region of Emilia-Romagna is a .
Food and wine pairings with Amabile Lambrusco dell'Emilia
Pairings that work perfectly with Amabile Lambrusco dell'Emilia
Original food and wine pairings with Amabile Lambrusco dell'Emilia
The Amabile Lambrusco dell'Emilia of Winery Borgo SanLeo matches generally quite well with dishes of beef, pasta or veal such as recipes of marinated shrimp skewers with garlic, pasta with lemon and comté cheese or oriental stuffed vegetables.
Details and technical informations about Winery Borgo SanLeo's Amabile Lambrusco dell'Emilia.
Discover the grape variety: Valdiguié
Valdiguié noir is a grape variety that originated in France (Quercy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. The Valdiguié noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Amabile Lambrusco dell'Emilia from Winery Borgo SanLeo are 0
Informations about the Winery Borgo SanLeo
The Winery Borgo SanLeo is one of of the world's great estates. It offers 24 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
