Venturini Baldini
Lambrusco Marchese Manodori
| Denomination | Reggiano DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 30% Lambrusco Marani, 30% Lambrusco Salamino, 20% Lambrusco Grasparossa, 20% Lambrusco Maestri |
| Aging | Short Charmat method. |
| Biologic | Sì |
| Product name | Lambrusco Marchese Manodori |
| Color | Ruby red with violet reflections. |
| Perfume | Pleasantly fruity and spicy, reminiscent of wild violet and ripe cherries with a delicately spicy note of cloves and pepper. |
| Taste | Medium bodied with a lively tannin, balanced, fresh and very refined. |
| Pairings | For the entire meal, particularly recommended with rich first courses, salami and barbecued pork ribs. |
| Region | Emilia-Romagna |
| Country | Italy |
Description
Marchese Manodori is born from a combination of four Lambrusco varieties grown in the Reggio Emilia area. The blend of Lambrusco Marani (30%), Lambrusco Maestri (20%), Lambrusco Salamino (30%), and Lambrusco Grasparossa (20%) makes it a true excellence in its style. Produced on the Roncolo Venturini Baldini estate, this Reggiano Frizzante Secco DOC red wine is one of the most sought-after Emilian wines thanks to its versatility at the table and its smoothness. A medium-bodied wine with lively tannins, harmonious, fresh, and elegant; with floral aromas, it is characterized by a beautiful, intense ruby red color with purple reflections. The pleasant notes of violet and ripe cherry, enriched by delicate hints of clove and pepper, make Marchese Manodori a first-rate choice for the palate. The vineyards grow in sandy clay soil at an altitude of 240 meters. They are organically cultivated using the espalier system, and harvested in the first ten days of September. This delicate wine is produced using the Charmat method, which involves alcoholic fermentation of the must with maceration of the pomace and secondary fermentation. The entire process takes place over one to six months in a pressure tank at controlled temperatures to avoid process anomalies such as stuck fermentations or unwanted microbial growth.
Awards
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90/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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91/100
One of the most prestigious wine guides in Italy.
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3One of the most prestigious wine guides in Italy.
Details
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1976
- Oenologist: Piergiuseppe Carucci
- Bottles produced: 120.000
- Hectares: 32
The estate is not only part of a splendid naturalistic scenery, but has also a rich historical heritage Built on Matildic foundations, the current Villa Manodori dates back to the early 16th century, and still today recalls the ancient glories of the noble families who called it home, from the Marquises Fontanelli, to the Counts Galliani, the Counts Ancini, and finally in the 19th century, as residence of the Marquis Manodori. Read more
| Name | Venturini Baldini Lambrusco Marchese Manodori |
|---|---|
| Type | Red organic charmat method sparkling wine dry |
| Denomination | Reggiano DOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 30% Lambrusco Marani, 30% Lambrusco Salamino, 20% Lambrusco Grasparossa, 20% Lambrusco Maestri |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Venturini Baldini |
| Origin | Roncolo di Quattro Castella (RE) |
| Climate | Altitude: 240 m. a.s.l. |
| Soil composition | Clay - sand. |
| Yield per hectare | 8,000 kg/Ha |
| Wine making | Red, with fermentation at controlled temperature. |
| Aging | Short Charmat method. |
| Residual sugar | 7.0 gr/L |
| Allergens | Contains sulphites |