| Location |
Tenuta La Rampata (Reggio Emilia). |
| 每公頃產量： |
9,000 kg/hectare maximum. |
| 釀造 |
Traditional fermentation method in the bottle for 26 months on the lees. |
| 匹配 |
Seasoned cheeses, mixed boiled meats, mixed fried meat, and lasagne. It pairs with the traditional boiled meat dishes of Emilia such as: "Zampone", pig's trotter stuffed with pork meat and spices; "Cotechino", large boiled pork sausage, and "Testina", pork head meat. The Cotechino can be paired with lentils and mashed potatoes as sides. |