MONTELOCCO ROSE

Lambrusco Emilia IGP

vino frizzante rosso semi-secco

7,00

premi
International Organic Wine Award – Medaglia d’Oro
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SCHEDA TECNICA

COLORE

Rosso rubino con sfumature violacee

GUSTO

Semi-secco fresco con tannini lievi

TEMPERATURA DI SERVIZIO

10-12° C

BOUQUET

Profumi riconoscibili di erbe aromatiche e amarene succose

ABBINAMENTO

Da tutto pasto, in particolare con primi piatti succulenti come ravioli di carne burro e salvia

SCHEDA ORGANOLETTICA

UVE

Lambruschi nelle varietà di Salamino

TIPOLOGIA TERRENO

Argilloso sabbioso

VINIFICAZIONE

In rosso con fermentazione a temperatura controllata

GRADAZIONE ALCOLICA

11,5% vol.

ALTIMETRIA DEL VIGNETO

240 mt

RESA PER ETTARO

100 q.li

PRESA DI SPUMA

Metodo Charmat corto

ZUCCHERO RESIDUO

16 g/l

PRODOTTI CORRELATI

  • 7,00

    Montelocco

    Dai profumi riconoscibili di erbe aromatiche e amarene succose, dal gusto semi-secco fresco con tannini lievi. Vino da tutto pasto, in particolare con primi piatti succulenti come ravioli di carne con burro e salvia.

    In Montelocco you can feel the perceptible fragrance of herbs and juicy black cherries. Fresh, semi dry flavor with light tannic sensations, it’s a wine for the entire meal, particularly recommended with rich first courses, as meat-filled ravioli.

    Montelocco
  • 7,00

    MONTELOCCO ROSE

    MONTELOCCO ROSE
  • 9,50

    Graniers

    Pleasant and aromatic, tasty and
    typical, Graniers has a medium
    dry and balanced flavour. It’s
    recommended as an aperitif, with
    salami and egg dishes, seafood and
    mildly mature cheese.

    Graniers
  • 10,00

    Marchese Manodori

    Pleasantly fruity and spicy, it recalls wild violet and mellow cherry
    perfumes with a delicately spicy
    fragrance of clove and pepper.
    Medium bodied with lively tannin,
    balanced, fresh and very refined.
    For the entire meal, particularly
    recommended with rich first courses,
    salami and barbecued pork ribs.

    Marchese Manodori
  • 10,00

    Rubino del Cerro

    Original bouquet, clean and fruity. It recalls wild cherry, ripe plum
    and wild fruit fragrances with notes of dark spices. The flavor is full bodied, tasty and balanced. A long finish and a great character taste
    and smell. It’s recommended for the entire meal and ideal with red meats and boiled.

    Rubino del Cerro
  • 14,00

    Cadelvento Rosé

    Cadelvento bouquet is fragrant and long lasting. It recalls the Rosa
    Canina and the ripe plum fragrance. It has a dry body, it’s mellow, fragrant, tasty and clean. It’s recommanded for molluscs, crustaceans and fish soup.

    Cadelvento Rosé
  • 20,00

    T.E.R.S. Rosso

    The outward appearance shows a ruby red color. The nose develops elegant aromas, with interesting notes of sweet spices and red fruits. A soft, fresh and balanced taste on the palate; concludes with a long-lasting finish. Excellent with red meats, steamed, cooked, and also white meat, many types of cheese and pasta dishes with elaborate sauces.

    T.E.R.S. Rosso
  • 45,00

    Metodo Classico Extra Brut Rosé (Magnum)

    Of old pink colour with a fine perlage. Its intense and complex aroma shows notes of small red fruits, yeast and – in the background – hints of citrus fruits and roses. On the palate creamy, savory and balanced. The structure of the Pinot Noir shows the typical minerality of this area, giving it a pleasant taste and a long finish. Excellent as an aperitif and thanks to its structure it also goes well with more demanding dishes (tasty meat, shellfish, cheeses of middle age).

    Metodo Classico Extra Brut Rosé (Magnum)
  • 18,00

    Metodo Classico Brut

    The Metodo Classico Brut has a light straw yellow color and a fine perlage. Its fragrant aroma shows notes of white fruit and scents of bread crust and wildflower honey. It is an elegant and velvety wine with pleasant mineral notes, has a firm, but not excessive body with a balanced acidity and ends with a pleasant fresh finish. It goes well with traditional Italian cuts, deep-fried dishes, seafood and white sautéed meat.

    Metodo Classico Brut