Whole-bunch grapes are gently pressed, spontaneously fermented in stainless steel and rest on fine lees for six to seven months. This wine then undergoes bottle refermentation via the ancestral method, using only must from the same grapes and native yeasts. Aged a further twelve months on the lees and left undisgorged, the wine gains depth from continued contact with its sediments. Onion-skin pink with a fine perlage, it offers aromas of pomegranate, red berries, and grapefruit. Lively, mineral, and fresh, with bright acidity and a savory finish, this sparkling wine is both complex and versatile. Excellent as an aperitif and with everything from cold cuts and pizza to fried fish and pasta.
Winery: Lusvardi
Region: Emilia-Romagna
Varietal(s): Lambrusco Salamino
Alcohol: 12%
