Winery LammidiaLambruzzo
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Lambruzzo of Winery Lammidia in the region of Abruzzo often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit, red fruit or tropical fruit.
Food and wine pairings with Lambruzzo
Pairings that work perfectly with Lambruzzo
Original food and wine pairings with Lambruzzo
The Lambruzzo of Winery Lammidia matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of rabbit in sauce, sea bass wrapped in salt crust or snail and comté pie.
Details and technical informations about Winery Lammidia's Lambruzzo.
Discover the grape variety: Belair
Intraspecific crossing between the barlinka and the Alphonse Lavallée obtained in 1974 in South Africa by E.P. Evans and P.J.L. Ellis. In the same country and with the same parents, other varieties were created such as happiness, la rochelle, ... . Belair is registered since 2012 in the Official Catalogue of table grape varieties list A2.
Last vintages of this wine
The best vintages of Lambruzzo from Winery Lammidia are 2016, 2018, 2017, 0 and 2014.
Informations about the Winery Lammidia
The Winery Lammidia is one of of the world's greatest estates. It offers 34 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
