Lambrusco Montericco

Lambrusco Montericco

Autochthonous
(Local)
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Information about Lambrusco Montericco

Grape variety Lambrusco Montericco
Synonyms Selvatica
Grape colour Red grape
Variety Autochthonous
Vigour Good
Ripening 1 - 15 October
Productivity It is abundant andregular, as much as it is a bit dirty.
Areas of cultivation Lambrusco Montericco initially was cultivated between Broletto and Montericco, now it is cultivated in the whole province of Reggio Emilia in Emilia Romagna, Italy.
History Like the others, it is probably derived from wild vineyards, which grew spontaneously abundantly in the hills of the Apennines and were called by the Latin "Lambrusca vitis". These grapes were also called "uzeline" or "oseline" for the fact that, growing on the edge of the forests, they were plundered by the birds that they wanted. The Montericco name comes from the homonymous resort of the commune of Albinea. This variety of Lambrusco is uncommon, and is used for the production of the Lambrusco Reggiano.
Ampelographic features Leaf: medium or less, pentagonal, quinquelobata, U-shaped pectoral breast, upper lateral sinuses deep and close, deep lateral lateral sinuses; Upper page glabra, green, opaque; Lower neckline and short bristles on 1st, 2nd and 3rd order ribs of light green color; Wavy or bent flap, with slightly revolving edges; Marked lobes sufficiently, corner at the top of the obtuse terminal lobe, smooth edge surface; Ribs of 1 ° -2 ° -3 ° protruding order, green and rosé at the base on both sides; Teeth pronounced, irregular, straight edge, acute. Bunch: size larger than medium (about 25 cm long), pyramidal, often with a wing, spatula or medium clamped depending on whether it is inserted into "scratch" screws, that is, not potato, or on "sculpted" screws Years in this area, and is not the only one known, it is known every two years to the pruning of the tire, the year when these tire renewals, the "pode" is the year after, in which Vice versa proceeds to a simple spur of the branches of the vintage, the vines are said to be in "frasca"); Long peduncle, visible, thin, herbaceous. Acino: Medium, spheroidal or slightly elliptical, regular, persistent navel, very pruinous, blue-violet color, not very thick but consistent; Melted, juicy pulp, of neutral taste, slightly acidic; Long pedicels, thin, greenish-pink, verrucous; Little unclear, smooth, reddish; Medium length brush, rosé.
Characteristics of the wine obtained from this grape variety It produces rosè and red wines that are fresh and light-bodied, suitable for still or sparkling, dry or sweet.
Notes Resistance to parasites and other adversity: good.

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