Colour: Onion skin pink with coppery reflections. Particularly fine and creamy mousse.
Nose: Elegant with delicate notes of fruit such as currant, wild strawberry, and pink grapefruit. Bread crust and almond.
Palate: Dry, sharp, fresh, and pleasantly harmonious.
0,75 l. cork
354
Lambrusco Reggiano Doc Rosé Brut
Reggio Emilia
Tenuta La Rampata
cordone speronato
kg. 9.000/10.000
clayey soil
0 gr/l
9,40 g/l.
0,30 g/l.
Fermentation: traditional bottle conditioning (52 months with yeasts)
Emilian cuisine:
Culatello di Zibello, 30-month Parma ham.
Herb tortelli with butter, Parmigiano Reggiano, and sage.
Italian cuisine:
Raw scampi and red prawns, oysters.
Spaghettoni with butter and Cantabrian anchovies.
International cuisine:
Lobster roll, Blinis with smoked salmon and crème fraiche.
Casa Medici cuisine:
Battered cod, vitello tonnato (veal with tuna sauce).
Vegetarian cuisine:
Vegetable tempura.
