Colour:
ruby red with garnet lights, highly persistent fine perlage. Fine, very creamy froth.
Aroma:
pleasant and sophisticated with delicate fruity notes.
Flavour:
dry, intense, pleasant and delectably harmonious. A wine to be explored glass by glass.
0,75 l. cork
2.500
Reggio Emilia
Tenuta La Rampata
cordone speronato
kg. 9.000/10.000
clayey soil
7 g/l.
8 g/l.
0,30 g/l.
Fermentation: traditional bottle conditioning (26 months with yeasts).
“Very good wine” and “from which we expect great performances”
Emilian cuisine:
Mixed boiled meats (zampone (pig’s trotter stuffed with pork meat and spices), cotechino (large boiled pork sausage), pork head meat).
Italian cuisine:
Seasoned cheeses, mixed boiled meats, mixed fry Piedmont-style.
International cuisine:
Meat gyoza, korean barbecue, beuf a la bourgugnone.
Casa Medici cuisine:
Cotechino (large boiled pork sausage), lentils and mashed potatoes.
Vegetarian cuisine:
Lasagne with mixed vegetable sauce.
