LAMBRUSCO MANTOVANO DOC «G» In the glass it shows a silky and purple foam, its purple red color with purple....
Intense ruby with violet reflections that expresses all its body
|Municipality of origin||San Nicolò Po di Bagnolo San Vito (MN)|
85% Lambrusco Salamino, 15% Ancellotta
|Name||Lambrusco Mantovano doc|
|Soil type||Mainly calcareous-clayey.|
Manual harvest of the grapes in perforated boxes, from mid to mid September.
|Year of the vineyards||1980|
The pressing is always done on the day of arrival of the grapes, with a maceration of about 8 days in forty quintals vats.
|Pairings||Served fresh, it can become an excellent companion for summer dishes and aperitifs. Served at a higher temperature it can be accompanied with traditional Mantuan dishes such as "bevrin vin“, Cotechino, Mantuan salami, braised and grilled pork|
6 -15 ° C
|storage||Store in a cool, dry place away from light.|
|Awards and recognitions|
Lambrusco Mantovano is a DOC wine whose production is allowed in the province of Mantua.
color: from pink to ruby red or garnet of varying intensity
flavor: savory, fresh, harmonious, dry or sweet, sparkling
Lambrusco from Mantua has been a DOC product since 1987 but the winemaking tradition in Mantua is far more remote. The cultivation of the vine in the Mantuan territories is in fact documented even by Virgil, but it was the Benedictine monks in the territories of the abbey of Polirone in San Benedetto Po that gave impetus to the thing, passing down a consolidated tradition to the present day. Lambrusco is usually drunk in the cold months and mixed with Marobini (Maruben in Casalasco-Viadanese dialect).
cold cuts and cheeses in general
typical Mantuan dishes: in particular the amiable accompanies pumpkin tortelli
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