Cavicchioli
Cavicchioli Lambrusco di Sorbara Lo Scarlatto di Umberto
| Denomination | Lambrusco di Sorbara DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco di Sorbara |
| Aging | The second fermentation follows (in the bottle, according to the traditional method), with a permanence of 18 months on the lees. |
Description
The deep essence of Lambrusco di Sorbara, the elegance of the traditional method and the oenological quality of Cantine Cavicchioli find a perfect synthesis in “Lo Scarlatto di Umberto” (literally Umberto’s Scarlet). A tribute to the land and its terroir, as well as to the founder of the winery, combining tradition and innovation, easiness and high winemaking to captivate connaisseurs and lovers of Lambrusco di Sorbara DOC.
Details
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1928
- Oenologist: Sandro Cavicchioli
- Bottles produced: 1.500.000
- Hectares: 60
A place where Umberto Cavicchioli started a story of passion for winegrowing that, from generation to generation, has turned into a great entrepreneurial success story, becoming a landmark in the world of Lambrusco from Modena. Today, as it was then, the wines of Cantine Cavicchioli reflect the character of the place where they originate and of those who created them: they are wines that fill the glass with a cheerful froth, created by the most attentive oenologists, perfect for all those moments when the heart beats a little faster. Read more
| Name | Cavicchioli Lambrusco di Sorbara Lo Scarlatto di Umberto |
|---|---|
| Type | Red classic method sparkling wine brut |
| Denomination | Lambrusco di Sorbara DOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Lambrusco di Sorbara |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Cavicchioli |
| Wine making | The grapes are handpicked, gently pressed and then left to macerate for 2-3 days in contact with the skins. The extraction of the must is then carried out. It is separated into different parts, consistent for characteristics and quality: from the first, organoleptically finer and richer, to the last, loaded with colour and perfume. The different wine masses are left to ferment separately and then blended, after a careful selection, to originate a cuvée. |
| Aging | The second fermentation follows (in the bottle, according to the traditional method), with a permanence of 18 months on the lees. |
| Allergens | Contains sulphites |