Zucchi
Metodo Classico Lambrusco di Sorbara Dosaggio Zero 2018
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| Denomination | Lambrusco di Sorbara DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco di Sorbara |
| Aging | 36 months on the lees, followed by dègorgement without the addition of liqueur d'expédition. |
| Year | 2018 |
| Product name | Metodo Classico Lambrusco di Sorbara Dosaggio Zero 2018 |
| Color | Brilliant ruby red, as varietal as it is territorial. |
| Perfume | Aromas of great impact, notes of black cherries and currants. |
| Taste | The fruitiness is fully manifested in a voluminous and fresh, savoury and smooth taste. |
| Region | Emilia-Romagna |
| Country | Italy |
Details
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
Starters
Meat
Cheese
Producer
Zucchi
From this winery
The company has a story of three generations in winemaking and combines tradition and innovation with full respect for the land and the vines.
To obtain the best organoleptic characteristics, the company follows manual processing techniques that respect the identity of each vine, starting from pruning and ending with the harvest.
The wines must tell the story of the company's terroir. Read more
To obtain the best organoleptic characteristics, the company follows manual processing techniques that respect the identity of each vine, starting from pruning and ending with the harvest.
The wines must tell the story of the company's terroir. Read more
| Name | Zucchi Metodo Classico Lambrusco di Sorbara Dosaggio Zero 2018 |
|---|---|
| Type | Red classic method sparkling wine pas dosé |
| Denomination | Lambrusco di Sorbara DOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Lambrusco di Sorbara |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Zucchi |
| Origin | San Prospero (MO). |
| Wine making | The grapes, harvested by hand in small crates, undergo a brief cryomaceration for 12 hours, obtaining only the highest quality must. Alcoholic fermentation and malolactic fermentation follow. |
| Aging | 36 months on the lees, followed by dègorgement without the addition of liqueur d'expédition. |
| Allergens | Contains sulphites |