Lambrusco Grasparossa di Castelvetro 'Vigna Ca' del Fiore' Manicardi
Der Lambrusco Grasparossa "Vigna Ca' del Fiore" ist das Spitzenprodukt des Weinguts Manicardi. Er wird aus Trauben aus der Unterzone Ca' del Fiore ausgewählt, die nach der Charmat/Martinotti-Methode in Edelstahl-Autoklaven refermentiert werden. Im Geschmack ist er frisch, lebhaft, sehr trinkbar mit Aromen, die an junge rote Früchte und Veilchen erinnern. Perfekt zu lokalen Gerichten wie Cotechino und Linsen oder Tortellini in Brühe.
The Lambrusco Grasparossa "Vigna Ca' del Fiore" from the Manicardi winery is the label that best represents the interpretation in the sign of excellence of this great wine from the Emilian tradition. The grapes come from a selection of a particularly suited vineyard of the estate, and the production is carried out following the Martinotti or Charmat Method. Thanks to the sparkling process in autoclave, the Lambrusco retains all its exuberant and pleasant varietal fragrance. It is a fresh and lively sparkling wine, characterized by floral scents and fruity aromas, which make it particularly tasty and immediate to drink.
The sparkling wine Lambrusco Grasparossa "Vigna Ca' del Fiore" is born on the gentle hills of Castelvetro at an altitude of about 300 meters above sea level. It is in this classic area of Modena that the Manicardi winery cultivates an estate of about twenty hectares. The beautiful south-facing exposures, the good temperature variations between day and night, and the predominantly clayey soils create an ideal habitat for Lambrusco Grasparossa, which is cultivated with low yields, in order to obtain high-quality grapes. The winery has always focused on producing wines with a typically territorial character, faithful to the ancient know-how of the best local tradition. The "Vigna Ca' del Fiore" is produced only with the grapes from this precious estate cru and is the highest expression of Lambrusco Manicardi.
The red Lambrusco Grasparossa "Vigna Ca' del Fiore" from Manicardi is made with a controlled temperature fermentation for the production of the base wine. After a short maturation period in steel, the wine is transferred to autoclave for the sparkling process and refermentation according to the Martinotti Method. In the glass, it presents a bright ruby color with persistent bubbles and a soft, delicate foam. On the nose, it releases an intense bouquet with scents of violet, aromas of ripe cherry, blackberry, and small forest fruits. On the palate, it is lively and vibrant, with a crunchy fruit, rich and pleasant wine sensations. The finish is very refreshing, with a slightly savory closure.