Bollino Rosso Lambrusco Cuvèe Metodo Charmat - Caprari - Ca’ Dè Medici

Why the winemaker recommends Lambrusco Cuvée Metodo Charmat

The Bollino Rosso is produced with Lambrusco Reggiano Ancellotta and Lambrusco Salamino grapes. It tends to be a bit sweet due to the partially fermented must of the Ancellotta grapes. Fermentation using the Charmat method makes it sparkling and pleasantly drinkable, adapting to even the most discerning palate. Keep a good supply in the refrigerator. Dinners will never be boring.

Sensory Profile

A fine Lambrusco wine, it has a distinct ruby ​​red color. Fermented in an autoclave using the Charmat method, the wine is sparkling with an excellent evanescent foam and fine perlage. The aroma is rich, a blend of ripe fruit. On the palate, it is sparkling, fresh, and pleasantly drinkable, with a good persistence on the finish. Excellent alcohol content of 11.00% vol.

Recommended pairings and serving guidelines

Charmat method with appetizers, Parma ham, and first courses. Excellent with Emilian specialties: pasta, meats, cured meats, and tigelle, tortellini, ribollita, stews, fish soups with cherry tomatoes and black pepper, aged Parmigiano, and dried fruit.

Uncork immediately and serve at a serving temperature of 10-12°C in a Burgundy glass.

Winery

Ca’ de Medici winery, founded in 1911 by Remigio Medici, is now in its fourth generation. The founder, following his sudden death, left the business to his eldest son, Regolo, aged 21. Remigio began to focus on the production and sale of bottled Lambrusco.