Winery ContriRialto Lambrusco dell'Emilia Rosato Amabile
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Rialto Lambrusco dell'Emilia Rosato Amabile
Pairings that work perfectly with Rialto Lambrusco dell'Emilia Rosato Amabile
Original food and wine pairings with Rialto Lambrusco dell'Emilia Rosato Amabile
The Rialto Lambrusco dell'Emilia Rosato Amabile of Winery Contri matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of macaroonade from sète, barbecued mackerel papillotes or trio salad: cabbage, ham, comté.
Details and technical informations about Winery Contri's Rialto Lambrusco dell'Emilia Rosato Amabile.
Discover the grape variety: Perdin
Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.
Last vintages of this wine
The best vintages of Rialto Lambrusco dell'Emilia Rosato Amabile from Winery Contri are 0
Informations about the Winery Contri
The Winery Contri is one of of the world's great estates. It offers 59 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
