-What is the alcohol content of a bottle of Lambrusco?
The alcohol content depends on the type of Lambrusco, can vary from 7.5 ° of Lambrusco Amabile even up to 12 ° of some Lambruschi dried.
-What are the ideal pairing with wine and food ?
Lambrusco Rosso and Rosato are perfect to accompany the traditional dishes of Emilia as Parmigiano Reggiano cheese, salami, green and pumpkin ravioli, tortellini in chicken soup, pasta made by egg, baked pasta, risotto, meat and boiled meats, sausages and trotters, roast and grilled meats.
Lambrusco Bianco is ideal to combine with appetizers and seafood.
Suitable for appetizers and seafood
-How to store wine and what temperature to offer it ?
it is better to store it in a cool temperature and serve it at a temperature between 12 ° and 14 ° C, keeping it at this temperature will surely make the best enhancing its organoleptic properties.
-In which areas and provinces Lambrusco is produced ?
Lambrusco is produced in the provinces of Reggio Emilia, Modena, Parma, Bologna, Forlì-Cesena, Ravenna, Mantova and Cremona.
-What are the most suitable vineyards for letting Lambrusco grow?
The most suitable vineyards are the following: Salamino Lambrusco, Lambrusco di Sorbara, Lambrusco Grasparossa, Leaf Lambrusco Red Lambrusco Marani, Lambrusco Maestrelli, Lambrusco Montericco Viadanese Lambrusco, Lambrusco Oliva, alone or in combination, for a minimum of 85%.
May contribute non-aromatic red grapes from suitable vineyards for cultivation in the Emilia-Romagna region, up to a maximum of 15%.
-What are the criteria and the main features that make Lambrusco Dell'Emilia I.G.T. ?
The I.G.T. "Emilia" or "Emilia" is reserved for the following wines:
Whites, even sparkling
Reds, even sparkling and novel (novello)
Rosati, even sparkling.
The wines to I.G.T. "Emilia" or "Emilia" white, red and rosé wines must be made from grapes from vineyards compounds, within the company, one or more suitable vineyards for cultivation in the region of Emilia-Romagna .
The I.G.T. "Emilia" or "Emilia is reserved for the following vineyards:
Alionza, Ancellotta or Lancellotta, Barbera, Cabernet Sauvignon, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Fortana, Lambrusco, Malvasia di Candia aromatica, Malbo gentile, Malvasia bianca di Candia, Marzemino, Merlot, Montu ', Pignoletto, Pinot blanc, Pinot gris, Pinot noir, Riesling, Sangiovese, Sauvignon and Trebbiano.
The area of grapes production of musts and wines suitable to be designated by the
I.G.T. "Emilia" or "Emilia" includes the entire administrative territory of the provinces of Ferrara, Modena, Parma, Piacenza, Reggio Emilia and part of the province of Bologna, located on the left side of the Sillaro river.
The maximum yield of grapes per hectare of specialized vineyard, within the company, is already
including the increase of 20% provided by the Ministerial Decree dated 2nd August 1996, art. 1, paragraph 1 and
must be greater than for wines to I.G.T ."Emilia" or "Emilia" in the types
white, red and rose to 29 tons.
-What are the criteria and the main features that make Lambrusco Reggiano D.O.C. ?
The Denomination of Origin "Reggiano" is reserved for wines and musts in fermentation that meet the conditions and requirements of the product specification for the following types:
- "Reggiano" Lambrusco (including sparkling and sparkling wine);
- "Reggiano" Lambrusco Salami (also sparkling);
- "Reggiano" Red (including sparkling);
- "Reggiano" White sparkling wine;
- "Reggiano" Lambrusco novel (including sparkling);
- "Reggiano" Red bridegroom.
The grapes used to produce wine with Denomination of Origin "Reggiano" Lambrusco
must be produced in the province of Reggio-Emilia with the exception of those areas not
suitable for the production of a wine that meets the requirements of the specification.
It is forbidden practice of forcing the plantation and is allowed irrigation rescue.
Without prejudice to the characteristics of the grapes, the maximum yield of grapes per hectare of vineyards in culture
specialized allowed for the production of wines with Denomination of Origin "Reggiano" must not exceed the limit of 18 tons per hectare.
The yield, even in exceptionally favorable years, shall be referred to such limits, provided that the
Global production of the vineyard does not exceed by more than 20% the limits themselves. If the yield per hectare
exceed the established limit more than 20%, the entire production can not claim the Designation of Origin
- How to harvest grapes?
The grapes can be harvested in two ways: manually that is the oldest and more traditional way, while the most innovative way is mechanically by machine or by automatic harvester machine.
Our vineyards are harvested in both ways, depending on the type of plants.
-How many and what types of pruning are carried out throughout the year?
Pruning is the most challenging and important way because here lies the secret of production.
There are two types of pruning.
Pruning of cultivation: Rooted for the first 3 years of development require treatment very delicate.
The first year after it is planted, the rooted vine is cut to 2-3 buds, and then leave two buds grow stronger, this first pruning is done in the fall or before bud burst.
The second year after pruning the branch goes to 3 buds and sprouts are grown, 3, inserted in the upper part of the stem, which will be fanned and supported, at the end of the second year if the screw is strong enough you need to decide the form of cultivation and shaping the vertical stem depending on your choice.
Production pruning: The third and fourth year production itself begins; choice in the form of pruning, will be directed exclusively to fruition, and according to the various forms of cultivation will have to determine which and how many branches, spurs and buds shall be required.
The pruning of production in turn is divided into :
Pruning: The pruning is done during the spring / vegetative season, serves to reduce the excessive growth of the leaves, to create new spaces for proper ventilation and to reduce the risk of mildew and mold gray. It also serves to give more light and therefore more sun to ripen fully.
In summer season pruning or bind the sprouts so that they grow in an orderly fashion and do not create shadows. These operations are many delicate because they directly influence the metabolism of the plant, also require many hours of work because of their delicacy.
Pruning: The pruning is done in the fall season after harvest and is the most important because it serves to give the setting for the new year.
Depending on the cuts is divided into:
1 - Short, where the branch is cut short, spur, leaving 2 to 3 buds.
2 - Long, when the branch has from 4 to 10 buds.
3 - Very long, when the branch has a number of gems greater than 10.
-What kind of fertilizers and fertilizer / manure are used on the ground?
On the land of our vineyards is used the manure, a type of manure composed of various types of manure and specially selected and carefully blended, mixed or not with humus.
Choosing the correct fertilizer is essential, the right fertilizer can increase the quantity and quality of production, that's why we chose manure on the land of our vineyards.
-What types of packages to ship out the wine bottles ?
The bottles are shipped in a suitablecardboard box with 12 bottles , it is impact-resistant, tested for drops of up to 3 meters in height and approved by all the Italian and foreign forwarders.
-What are the shipping time in Italy?
Shipping time in Italy including the islands : within 72 hours with shipping from Monday to Friday by courier SDA.
-What are the shipping costs in Italy?
In Italy the shipment of a pack of 12 bottles weighing about kg. 20 is € 8.53, while two six-packs of the total price is € 10.44 (€ 13.42 for the Islands).
-Are the packages insured?
The packages are insured and in case of loss, theft or damage in transit the full amount spent by the customer for the purchase of the bottles will be reimbursed.