Lambrusco di Sorbara Amabile "Contessa Matilde" DOC CAVICCHIOLI
| Sommelier score | 90/100 | 2024 |
| Winery | CAVICCHIOLI |
| Denomination | Lambrusco di Sorbara Doc |
| Grapes | Lambrusco Di Sorbara e Lambrusco Salamino |
| Alcohol content | 8,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | MO/3733 |
| Winery headquarter | Cavicchioli - San Prospero (MO) - Via Canaletto, 52 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Vegetables in batter, Roast meat, Pasta all'amatriciana, Grilled meat, Medium-aged cheeses, Mixed fried fish, Aperitif |
| Region | Emilia Romagna (Italy) |
| Style | Light and fresh |
| Wine list | Lambrusco |
This sensational Emilian wine, which has made the Mediterranean food and wine tradition famous all over the world, represents the highest expression of prestigious Lambrusco able to better represent the territory. The grape variety used for its vinification is that of "Lambrusco Sorbara", to which is added a percentage of the rare "Lambrusco Salamino". The origin of the grapes lies in the Emilia-Romagna area, in the plains and foothills of Modena. The vines are trained with double curtain and espalier with spurred cordon or Guyot pruning on fertile soil of medium texture. For the vinification process the grapes from which it is obtained are harvested at the end of September, cold macerated and left to ferment for 4-5 days at a controlled temperature of 15-18°C. This is followed by second fermentation in autoclave, according to the Long Charmat Method, at a temperature of 13-15°C.
Characteristics of this Lambrusco Amabile
This wine has a not very intense ruby red color covered with violet reflections, a light pink froth and a fine perlage. The perfume on the nose brings a large and marked bouquet, with evident hints of violet. The taste in the mouth is full and soft, pleasantly fruity.
Suggested food pairings while tasting this Emilian wine
An excellent wine in the company of the typical dishes of Emilian tradition, it goes well with Mediterranean dishes and fried vegetables or fish. The optimal serving temperature is 8°C in a low and wide glass.
