||10% Ancellotta, 85% Lambrusco Grasparossa, 5% Marzemino
||Late harvest, submerged-cap fermentation on the skins at controlled temperature, from seven to ten days. Processing: long re-fermentation in pressurized vats with selected yeasts at a controlled temperature.
||Suitable as Emilian cuisine( Prosciutto di Parma, Salame, Mortadella, Culatello, Lasagne, Ragu’ alla Bolognese, Parmigiano Reggiano Cheese), pasta, cold cuts, roasted and grilled meats, fried fish dishes.
||Price Rinaldini Lambrusco Vecchio Moro € 6.60