Colour:
rosé with very fine creamy froth.
Bouquet:
elegant and fruity.
Taste:
dry, sharp, fresh and delectably harmonious.
0,75 l. cork
5.000
Reggio Emilia
Tenuta La Rampata
cordone speronato
kg. 9.000/10.000
clayey soil
4 g/l.
9,40 g/l.
0,30 g/l.
Fermentation: traditional bottle conditioning (30 months with yeasts)
Emilian cuisine:
Parmigiano Reggiano cheese seasoned 24-30 months, erbazzone (typical Emilian pie), raw ham seasoned 24-30 months.
Italian cuisine:
Spaghetti with clams, parsley and lemon rind.
International cuisine:
Chicken burrito, pel meni, chicken with chestnuts, spring rolls.
Casa Medici cuisine:
Spaghetti, courgettes, courgette blossoms and crisp speck.
Vegetarian cuisine:
Fusilli pasta, courgettes, courgette blossoms, asparagus, basil and lemon rind.
91 points (v. 2020)
91 points (v. 2020)
90 points
2018
2017
