Winery CasolariIl Lambrusco del Nonno
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Il Lambrusco del Nonno
Pairings that work perfectly with Il Lambrusco del Nonno
Original food and wine pairings with Il Lambrusco del Nonno
The Il Lambrusco del Nonno of Winery Casolari matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of potjevleesch, tuna nuggets or jack be little (mini pumpkin) egg casserole.
Details and technical informations about Winery Casolari's Il Lambrusco del Nonno.
Discover the grape variety: Golden muscat
Interspecific cross between Hamburg Muscat and Diamond (concord x iona) obtained in 1927 by R.D. Anthony at the Cornell University experimental station in Geneva (USA).
Last vintages of this wine
The best vintages of Il Lambrusco del Nonno from Winery Casolari are 0
Informations about the Winery Casolari
The Winery Casolari is one of of the world's greatest estates. It offers 12 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: Ugni blanc
White grape variety of Italian origin, and the main white variety grown in France. Its large bunches give fine, light and lively wines, suitable for distillation: today it is the main variety for making cognac and armagnac. Ugni blanc, which is a little richer in alcohol when grown in Mediterranean regions, is used in the blending of the Provence and Corsica appellations, often in association with other grape varieties that bring aromas and structure, such as clairette, grenache blanc or sauvignon. Ugni blanc is also used, on a secondary basis, in the production of certain white wines in Gironde (AOC Bordeaux, Entre-deux-Mers, etc.).
