|grappello maestri, lambrusco di Spagna.
|Earlier in October.
|Abundant and constant.
|It is mainly widespread in Emilia, Parma and Reggio, but has recently been introduced in some areas of the South, where it is distinguished by vigor and productivity thanks to its great adaptability.
|The Latin people called "Lambrusca vitis", as reported by Pliny the Elder, a whole series of wild vineyards that gave little and rough acini and were not generally used for vinification. These screws usually grew on the edge of the forests, and their bunches were often plundered by the birds that they liked, from which their nickname "uzeline" or "oseline". The name "Maestri" seems to derive from "Villa Maestri", located in the municipality of San Pancrazio in the province of Parma.
|Leaf: medium size, trilobata or almost whole, open-vein pectoral breast, upper shallow shoulders, shallow corner at the top of the median lobe, straight; Slightly lobed lobes, slightly wavy flap, often; Top dark green, glabra, opaque; Bottom gray-green page, spit, rosé ribs at the base on both sides; Teeth not very pronounced; A little mucronate.
Bunch: medium, elongated, cylindrical-pyramidal, generally with a wing, somewhat compact; Short peduncle, thin, herbaceous, reddish; Medium pedicels; Slightly warmer, green; Small, red brush.
Acino: a bit small, subtropical, blue-black peel, very pruinose, barky, thick, persistent navel, slightly fleshy flesh; Simple, acidic flavor.
|Lambrusco Masters is often vinified in purity, but also in assembly, and brings a lot of color thanks to the great tannic presence and dyes in the skins and grapes. Simple, fresh and lively wine to drink young very often in the sparkling natural version. The scents are pleasing and fruity, while natural acidity delivers dry and refreshing tastes.
|The combinations are the most varied, and the Lambrusco can be combined with appetizers of fresh sausages and cheeses or with the first simple sauce. Even with unprocessed meats.