Assolo

Reggiano DOC Dry

Colour:
intense brilliant ruby red.

Bouquet:
intense, typical, fruity redolence.

Taste:
dry and fruity, round, fresh, lively and delectably harmonious.

2019

11,5 % VOL.

14 – 15° C

ancellotta 51 % Lambrusco salamino

TO BE CONSUMED WHILE YOUNG WITHIN 1 OR 2 YEARS

Bottle:

0,75 l. cork

N° of bottles produced:

90.000

Classification:

sparkling dry red wine.

Area of production:

Reggio Emilia

Place:

Tenuta I Quercioli

Plant system:

cordone speronato

Max. production per hectare:

kg. 12.000

Soil:

clayey soil

Sugar:

14 g/l.

Total acidity:

7 g/l.

Volatile acidity:

0,35 g/l.

Notes:

Natural fermentation.

Awards

JamesSucklink.com

90 pts

WINE SPECTATOR

2018

Wine & Spirits

90pt (2018)

MUNDUS VINI

2018

BERLINER WEIN TROPHY

2018 -2017

Wine Enthusiast

2017

BERLINER WEIN TROPHY SILVER

2016

Pairings

Emilian cuisine:
Cured pork meats, such as salami from Felino, mortadella (large Bologna sausage), culatello (salami made of lean ham), raw ham; tortelli stuffed with pumpkin and herbs.

Italian cuisine:
Cured pork meats, seasoned cheese, stuffed roast, grilled meats, gourmet pizzas.

Casa Medici cuisine:
Tortelli with herbs, fried lamb ribs.

Vegetarian cuisine:
Lasagne with edible bolete mushrooms and pumpkin.