Winery Formigine PedemontanaRosso Fosco Lambrusco Grasparossa di Castelvetro Secco
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Rosso Fosco Lambrusco Grasparossa di Castelvetro Secco
Pairings that work perfectly with Rosso Fosco Lambrusco Grasparossa di Castelvetro Secco
Original food and wine pairings with Rosso Fosco Lambrusco Grasparossa di Castelvetro Secco
The Rosso Fosco Lambrusco Grasparossa di Castelvetro Secco of Winery Formigine Pedemontana matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of brussels sprouts with bacon in a casserole, salmon and leek gratin or fondue franc comtoise digeste 100 % comté.
Details and technical informations about Winery Formigine Pedemontana's Rosso Fosco Lambrusco Grasparossa di Castelvetro Secco.
Discover the grape variety: Borraçal
Deeply coloured, acidic reds best drunk young and fresh, with a deep purple robe, firm tannins and a nervy palate, showing intense aromas of black fruits (blackberry, blackcurrant), fresh herbs and inky notes. Vibrant and thirst-quenching. Often blended with Vinhão and Amaral, contributing to the typicity of Vinho Verde tinto DOC. Autochthonous Portuguese black grape from the Minho (identical to Galician Caíño Tinto).
Last vintages of this wine
The best vintages of Rosso Fosco Lambrusco Grasparossa di Castelvetro Secco from Winery Formigine Pedemontana are 2008, 2015, 2014, 0
Informations about the Winery Formigine Pedemontana
The Winery Formigine Pedemontana is one of of the world's greatest estates. It offers 28 wines for sale in the of Lambrusco Grasparossa di Castelvetro to come and discover on site or to buy online.
The wine region of Lambrusco Grasparossa di Castelvetro
DOC southwest of Modena in Emilia-Romagna, clay-limestone hills softened by the Apennines. Signature Lambrusco Grasparossa (85% min) as the fullest-bodied and most tannic sparkling red of the Lambrusco family. Fine bubble, deep ruby robe, dry to off-dry, with notes of blackberry, violet, black cherry, wild strawberry, herbs and spices, present tannins and fresh palate — lively and indulgent. Etruscan origins.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
