Winery Tenute FerrariniCa' del Lupo Lambrusco
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Ca' del Lupo Lambrusco
Pairings that work perfectly with Ca' del Lupo Lambrusco
Original food and wine pairings with Ca' del Lupo Lambrusco
The Ca' del Lupo Lambrusco of Winery Tenute Ferrarini matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of old-fashioned pork roll, grilled bass with pastis and fennel or crozets carbonara with beaufort cheese au gratin.
Details and technical informations about Winery Tenute Ferrarini's Ca' del Lupo Lambrusco.
Discover the grape variety: Allison seedless
American, intraspecific crossing between the red globe and the princess obtained in 2000 by the Sheehan genetics (California). It can be found in the United States, South Africa, Spain, Italy, ... almost unknown in France because of a very late maturity.
Last vintages of this wine
The best vintages of Ca' del Lupo Lambrusco from Winery Tenute Ferrarini are 2012, 2017, 2015, 2014 and 2013.
Informations about the Winery Tenute Ferrarini
The Winery Tenute Ferrarini is one of of the world's greatest estates. It offers 14 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
