Winery Villa OppiLambrusco Emilia Amabile
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Lambrusco Emilia Amabile
Pairings that work perfectly with Lambrusco Emilia Amabile
Original food and wine pairings with Lambrusco Emilia Amabile
The Lambrusco Emilia Amabile of Winery Villa Oppi matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of country-style snow peas, tahitian style raw fish or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Villa Oppi's Lambrusco Emilia Amabile.
Discover the grape variety: Maturana blanca
A very old Spanish grape variety, particularly known in the Rioja region. It can be found in Italy, Portugal, Mexico, etc. In France, it is practically unknown. D.N.A. analyses have shown that it is not related to Maturana Tinta de Navarrete.
Last vintages of this wine
The best vintages of Lambrusco Emilia Amabile from Winery Villa Oppi are 0
Informations about the Winery Villa Oppi
The Winery Villa Oppi is one of of the world's greatest estates. It offers 24 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
