Winery ChiaroLambrusco Rosso dell'Emilia Frizzante Rosato
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Lambrusco Rosso dell'Emilia Frizzante Rosato
Pairings that work perfectly with Lambrusco Rosso dell'Emilia Frizzante Rosato
Original food and wine pairings with Lambrusco Rosso dell'Emilia Frizzante Rosato
The Lambrusco Rosso dell'Emilia Frizzante Rosato of Winery Chiaro matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of white cabbage with bacon, hawaiian poke bowl or ground steak in a seed coat.
Details and technical informations about Winery Chiaro's Lambrusco Rosso dell'Emilia Frizzante Rosato.
Discover the grape variety: Pedral
Supple, fruity reds best drunk young, with a light ruby robe, silky tannins and an airy palate with fresh acidity, showing signature aromas of cherry, red fruits (raspberry), soft spices and floral notes. Fresh Atlantic profile. Often blended with Vinhão and Borraçal, contributing to the freshness of Vinho Verde reds from the Minho. Native Portuguese black grape from the north of the country, grown in Vinho Verde and neighbouring Galicia.
Last vintages of this wine
The best vintages of Lambrusco Rosso dell'Emilia Frizzante Rosato from Winery Chiaro are 0
Informations about the Winery Chiaro
The Winery Chiaro is one of of the world's greatest estates. It offers 28 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
