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Why I suggest Cuvée Foièta Lambrusco Emilia IGP
Lambrusco produced with Reggiano grapes. Tende al dolce for the contribution of the fermented must of Ancellotta grapes. The Charmat fermentation makes it sparkling and pleasantly drinkable, adapting to every demanding palate. A good stock in the fridge, dinners will never be boring.
The Sommelier: La Foièta Cuvée Lambrusco Emilia IGP Caprari Ca’ Dè Medici of excellent quality grown in Reggio Emilia, a great ruby red color, fermented with the charmat method in an autoclave. Sparkling wine with an excellent evanescent froth. Bouquet of ripe fruit, in the mouth sparkling, fresh, Cuvèe very important for the thickness of the wine, pleasantly drinkable, in the finish good persistence. Excellent alcohol content 11.50% vol.
Recommended pairings: Appetizers in general, Parma ham, excellent with the excellences of Emilia: pasta, meats, cured meats and tortellini tigelle, aged Parmesan, dried fruit.
Uncork and serve La Foièta Cuvée Lambrusco Emilia IGP Caprari Ca’ Dè Medici at service temperature between 10 - 12 ° C in the Bourgogne glass.
Winery: Ca 'dè Medici Winery A.D.1911, founded by Remigio Medici, today the company is in its fourth generation. The founder leaves the business, due to sudden death, to his eldest son, Regolo, aged 21. Remigio began to focus on the production and sale of bottled lambrusco ... go to the form.