La Battagliola

Producer: Azienda Agricola La Battagliola
Appellation: Lambrusco Grasparossa of Castelvetro
Designation of origin: Province of Modena, City of Castelfranco dell’Emilia
Soil: clay loam of medium texture
Variety: Lambrusco Grasparossa and Ancellotta
Yield per hectar: 150 q.li
Plant spacing: 2,50 X 1.00
Training system: rod and spur pruning
Period of: End of September, start of October
Vinification (first fermentation): The grapes are harvested mechanically and cooled for 48hours at 8°C. Then fermentation begins with indigenous yeasts at fixed temperatures of 18-20°C for 7 days
Second fermentation: The wine is refermented at fixed temperatures in stainless steel pressured tanks. The wine is left ageing on the fine lees for at least 4 months were it acquire its typical bouquet.
Ageing: The wine is left ageing for at least 4 months on fine lees in pressured tanks.
Bottles produces: 50.000 ca.
Tasting profile: The wine pours an intense ruby red with fruity aromas of cherry, rasberry and blackberry; in the palate it presents a good structure, lively, with an acid-crisp indicating its typology.
Serving temperature: 12°C
Pairing: Red meats, pasta, pizza, mildly matured cheeses, oysters, cod and other fat fish, very interesting as an aperitif.