詳細資訊
香水
顏色
味道
服務於:
10 - 12 °C.
長壽:
03 - 05 years
搭配
Starters
Meat
Cheese
製造商
Cantina Settecani
來自這個酒莊
Cantina Settecani was born in 1923, in the homonymous hamlet of Castelvetro di Modena. Here, a group of 48 winemakers joined forces to create what is today one of the most historic wine cooperatives in the Emilian territory. 100 years later, our winery brings together 150 members: a real family of families who work 400 hectares of vineyards and harvest around 50,000 quintals of grapes per year: a production that best represents the Emilian winemaking tradition, from the Lambruschi, first among all Grasparossa, Pignoletto and Trebbiano.
The name of our winery derives from the locality Settecani, a hamlet of Castelvetro di Modena, the heart of the Lambrusco Grasparossa production area. The toponym dates back to the 12th century and a legend tells of its origins. It is said that one day seven men intent on work burst into blasphemous exclamations as a religious procession passed by. The divine punishment for this behavior was to be transformed into dogs. To remember this legend, the faces of seven little dogs are sculpted on the ancient façade of the cellar.. 閱讀更多
The name of our winery derives from the locality Settecani, a hamlet of Castelvetro di Modena, the heart of the Lambrusco Grasparossa production area. The toponym dates back to the 12th century and a legend tells of its origins. It is said that one day seven men intent on work burst into blasphemous exclamations as a religious procession passed by. The divine punishment for this behavior was to be transformed into dogs. To remember this legend, the faces of seven little dogs are sculpted on the ancient façade of the cellar.. 閱讀更多
| 名称 | Cantina Settecani Vini del Re Lambrusco di Modena Rosato |
|---|---|
| 类型 | Rosé charmat method sparkling wine |
| 葡萄酒名称 | Modena DOC |
| 容量 | 0,75 l |
| 酒精度 | 11.0% 按體積 |
| 葡萄品种 | 100% Lambrusco Grasparossa |
| 国家 | Italy |
| 产地 | Emilia-Romagna |
| 供应商 | Cantina Settecani |
| 收获 | Mid / end of September. |
| 酿酒工艺 | The slightly early harvest, the subsequent soft pressing of the grape bunches followed by slow fermentation give us this very pleasant experience. |

