Lambrusco Rosso Emilia IGT Semi-Sparkling Wine PR357

Vinous, with intense aroma of plum and ripe fruit.
Savory, dry and persistent. Ideal with stuffed pasta, such as ravioli and tortellini, and with traditional
second courses (cotechino, zampone and boiled meats)


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NONEvinoLambrusco Rosso Emilia IGT Semi-Sparkling Wine PR357 Product Sheet

Emilia Romagna

Lambrusco Rosso Emilia IGT Semi-Sparkling Wine PR357

Red Semi-Sparkling Wines

Characteristics

Vinous, with intense aroma of plum and ripe fruit.
Savory, dry and persistent.

Food Pairing

Ideal with stuffed pasta, such as ravioli and tortellini, and with traditional
second courses (cotechino, zampone and boiled meats)

Country: Italy Region: Emilia Romagna
Category: Red Semi-Sparkling Wines Alcohol  (vol): 10.5
Certifications: None Appellation: Emilia IGT
Main Grape: Lambrusco Salamino - Black Grape Secondary Grape: Not Applicable - Not Applicable
Blend:

= 100% Lambrusco grape

Style(s):

Abboccato (Light-Sweet – Residual sugar between 10gr/lt and 30gr/lt)

Method: Charmat (Martinotti) Pressure (bar): 1 <> 2.5
Emilia Romagna

Lambrusco Rosso Emilia IGT Semi-Sparkling Wine PR357

Red Semi-Sparkling Wines

Label Name: Label Ownership: Private Label
Terms of Payment: Prepaid At Ordering IncoTerms: EXW
Vintage: Not Specified Vineyard:

Alluvial soil with deep skeleton, medium texture.
Spurred cordon system, G.D.C. and Bellussi.

Vinification and Aging:

Vinification in red, with short maceration at controlled temperature. Subsequent natural re-fermentation with Charmat method.

Container: Glass Bottle
Bottle Shape: Champagne Bottle Model: Emiliana 475gr
Bottle Color: Transparent Capsule Type: PVC
Cork Type: Sparkling Cork Stopper Label Type: Front + Rear Labels
Packaging Type: Usage Unit: Bottle 750ml
Minimum Order: 14400 Bottle 750ml Units per Pallet: Not Specified
Protected Geographical Indication (PGI)

Emilia IGT Appellation

Protected Geographical Indication (PGI)

The geographical area dedicated to the production of IGT Emilia wine extends over much of the Emilia-Romagna region with the exception of the south-eastern area, which laps the Adriatic Sea.
The Production Area of ​​the IGT Emilia Wine is located in:
– provinces of Ferrara, Modena, Parma, Piacenza, Reggio Emilia and the part of the province of Bologna located to the left of the Sillaro river.

During the vinification phases, only loyal and constant oenological practices of the area are allowed, suitable to give the wines their particular quality characteristics.
The winemaking practices of central Emilia IGT wine, among other things, which:
– The maximum yield of grapes in finished wine, ready for consumption, must not exceed 80%.
I- GT Emilia wines can also be subjected to a period of aging in wooden containers.

Of fundamental importance are the human factors linked to the production area, which thanks to a consolidated tradition have contributed to obtaining the “Emilia” wine. The Emilian vineyard boasts very ancient origins, having found grape seeds dating back to the Iron Age period in various terramaric stations in the area.
Lambrusco are the oldest vines in the region, certainly of Etruscan origin and in any case genetically closer to the wild vine, from which the Paleoligurians, the Etruscans, the Romans were planted on the delimited territory, also influenced by the presence of Celtic peoples.
The diffusion of the arbustum gallicum, a form married to live guardians, higher and suitable for fertile lowland environments, and the vinea characatae, a low-growing form of Greek origin, suitable for hilly areas, are due to the different influences. Subsequently, several Roman authors cite and praise the spread of Emilian viticulture that thrives and produces good wines. The development of viticulture continued during the Middle Ages thanks to the industriousness of the villagers and rural monks of the area.
Pier de Crescenzi in 1300, reports about thirty varieties of vines and wines, produced in Emilia, from the plains to the mountains, including Trebbiano, Pignoletto (“Pignuolo”) and Lambrusco. The historical testimony of how viticulture and related enological products have developed since the fourteenth century from the lowest lands of the plains to the highest hill is interesting, as Pier de Crescenzi mentions: “And it is from another spice, which it is called duracla, which is very black and has long grains, and makes very black and good wine in humid and watery lands, but neither mountains nor in dry places does not rejoice: and this above all other spices is elected in Ferrara : and it is another spice, which is called gmaresta, and it is not very black and has a long grain, and indeed loses its maturity all the leaves, and in taste

it is sour and sorrel, mid-fruitful, and makes rare and excellent and well served wine.
And this grape is handled neither by birds, nor by dogs, nor by men willingly: and much of this is found in the parts of the mountains of Bologna. ” The fame of Emilian wines then spread over the centuries, both in the production of sparkling wines, still wines, reds and whites and also for liqueur or passito wines, as emerges from various international wine exhibitions (for example National catalog of the Italian exhibition of 1861), up to a formalization with the birth of the designations of origin.
In 1925, Norberto Marzotto built an interesting list of grapes grown in the various provinces of Emilia which included all the varieties of the types specified in Article 2, including some very local such as Spergola, Moscato, Fogarina and Termarina; no international varieties are mentioned, not considered by the author, but equally widespread in the area. At the beginning of the fifties, the viticulture of the area regained momentum and economic vitality thanks to the consistent and significant commercial results that made possible a wide diffusion of the “Emilia” IGT wines, in particular those combined with the “Lambrusco”, “Malvasia”, ” Pignoletto ”,“ Trebbiano ”.
In 1967, three controlled designations of origin were approved in the territory in question, reaching ten in the following decade, confirming the area’s high wine vocation. On 18-11-1995 the ministerial decree approved the constitution of the IGT “Emilia” or “Dell’Emilia” and other IGTs whose borders fall in part or completely within the broader indication “Emilia”.
The overall viticultural potential of the delimited area is high, with 32,427 hectares of vines present in 2000 (Istat). The production of “Emilia” IGT wine produced by these vineyards has always been important over the years.

In 2009 (ISMEA-Mipaaf Observatory), with a grape production of 1.3 million quintals, obtained from about 6,300 hectares, it established itself as the third most important national geographical indication. Red wines predominate over whites.

Grapes

Lambrusco Salamino

Lambrusco Salamino

Black Grape

Info

The Lambrusco Salamino grape, a black grape, is grown in the Emilia-Romagna and Lombardy regions.
Lambrusco Salamino is a vine that owes its name to the shape of the bunch that resembles a small salami. It seems to have originated in the province of Modena and more precisely in the area of ​​Santa Croce di Carpi, from which it would be widespread in the territory of the province of Modena and in neighboring ones. The lands that host Lambrusco Salamino are generous, with good fertility, thanks also to the incessant work of man for over two millennia.

Wine Characteristics

From the Lambrusco Salamino grape a wine of a deep ruby ​​red color is obtained with a froth with violet edges, as well as violet are the reflections of the wine. The scent is fresh, fine, persistent, fruity, with a characteristic intense vinous aroma, reminiscent of ripe fruit. Sapid, fresh, vinous, medium-bodied and moderate in alcohol.

Not Applicable

Not Applicable

Not Applicable

Info

Not Applicable

Wine Characteristics