Lambrusco “FOIÉTA”
In the Emilian tradition this wine is poured in a small bowl (called “foieta”) with the “cappeletti in brodo”. It is excellent with appetizers of cold cuts and meat dishes.
DATA SHEET
| Grape varieties | Lambrusco dell’Emilia IGT: 50% Salamino, 50% Ancellotta |
| Harvest period | Semptember - October |
| Vinification | Red maceration |
| Fermentation | Long Charmat fermentation at controlled temperature |
| Colour | Ruby red colour |
| Alcohol level | 11,5 % vol |
| Type | Dry 18 g/l sugar |
| Ageing | 2 years |
| Serving temperature | 8 – 10° C |
| Box | 6 bottles 75 cl |
| Pairings | Best paired with traditional Emilian cuisine, fresh egg pasta, boiled meats and salumi |