Spring 2015 was certainly one of the most balanced in recent years. In fact, a quite rainy June, and a rather hot July and August have allowed a good growth of the vine leading to a mid-September harvest which is the best period for the collection of Lambrusco di Sorbara. Lambrusco di Sorbara after two very hot months was harvested with nearly 19.5 ° of sugar an over 10 ° of acidity.
A wine based on tradition, especially in the taste. This is more long-lasting than the traditional Lambrusco wine produced in an autoclave. It is not filtered and this allows to keep intact many of its organoleptic and taste characteristics. A Lambrusco obtained by fermentation in the bottle is different from those produced in the autoclave as it has a very fine bubble and a delicate hint of yeast and a dry and pleasantly bitter taste.
Typical dishes of the Emilian cuisine.