Cavicchioli
Cavicchioli Lambrusco di Modena 1928 Abboccato
| Denomination | Modena DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 10.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | Lambrusco Grasparossa, Lambrusco Salamino |
| Aging | This is followed by the second fermentation, according to the Charmat method, for 4 weeks at a controlled temperature of 13-15 °C. |
Description
Living in the present while remaining faithful to one’s original philosophy. This is the spirit of the “1928” product range, truthful witness of the experience and the passion handed down from father to son, from generation to generation ever since 1928, when the story of Cantine Cavicchioli began. Lambrusco di Modena DOC semi-dry, thanks to its well-rounded flavour, offers a versatile tasting experience that will meet the expectations of the most demanding wine lovers.
Perlage
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
- Start up year: 1928
- Oenologist: Sandro Cavicchioli
- Bottles produced: 1.500.000
- Hectares: 90
At that time, in San Prospero, a village near Modena, a man with a passion for his land, rich in beauty and history like much of Italy, transformed a workshop behind his house into a wine cellar. He was the first person there who considered pressing the local Lambrusca grape, fermenting the must in barrels, and bottling when the moon was “right”.
The man was Umberto Cavicchioli and he called his Lambrusco di Sorbara by the evocative name of Tradizione. Officially it all began on 6 April 1928, and great things were on the horizon.
Over the years the family grew, there was more work so sons Umberto, Franco, Romano and Piergiorgio came to lend a hand in what was by then a business. Which expanded and so did Italy.
The 1950s were the years of reconstruction: Italy was poor but still beautiful and wagered and won on its creativity.
Then came the 1960s, traveling on four wheels, although the means of transport was more likely to be a two-wheeler Lambretta to cover those six kilometres from San Prospero, where the bottling plant was still located, and Bomporto in the hamlet of Sorbara, where the grapes were processed in a new building located at the heart of the farm estate.
The company decentralized, and the family was increasingly close. In 1964, as the young Gigliola Cinquetti sang Non ho l’età at the Eurovision Song Contest, Umberto decided it was time to hand on the winery to his sons. And so the distribution network increased and went national.
As the 1970s heralded the desire abroad for freedom and pushing boundaries, Lambrusco, an expression of freedom and tradition, headed abroad.
Then came years of strong distribution growth, and soon it was time to let the new generations take the helm, handed to grandsons Umberto, Sandro and Claudio.
The Cavicchioli style and name become even more of a benchmark in the world of Modena Lambrusco, and today the Cantine Cavicchioli can rightly be said to be an iconic example of an epic story in Emilia winemaking, growing from a family saga into a winegrowing business found in the portfolio of Italy’s great labels. Read more
| Name | Cavicchioli Lambrusco di Modena 1928 Abboccato |
|---|---|
| Type | Red classic method sparkling wine medium sweet |
| Denomination | Modena DOC |
| Size | 0,75 l |
| Alcohol content | 10.5% by volume |
| Grape varieties | Lambrusco Grasparossa, Lambrusco Salamino |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Cavicchioli |
| Wine making | The grapes undergo a process of cold maceration for 2-3 days in contact with the skins. The alcoholic fermentation then takes place, for about 10 5 days on the skins, at a temperature of 15 8 °C. |
| Aging | This is followed by the second fermentation, according to the Charmat method, for 4 weeks at a controlled temperature of 13 5 °C. |
| Residual sugar | 23.0 gr/L |
| Allergens | Contains sulphites |
