![]() ![]() ![]() You care about food-wine pairings Lambrusco is a red wine with a delicate degree of sparkling the Italians call frizzante. ©Medici Ermete 3 Reasons to Try Lambrusco. to 12.30 p.m., giving notice a few days in advance. The Lambrusco vineyards of Emilia-Romagna stretch across mostly flat land in the Po River Basin. For guided visits to Wine Factories belonging to the Association for the Promotion of Lambrusco Reggiano Historic Trademark, please phone on 0039.0522.796565 every day from 8.30 a.m. Garganega is the grape grown in Soave that generally produces neutral, light and easy-drinking wines. Of all the DOC wines, the whites of Soave and the reds of Valpolicella are the most widely exported and internationally recognized. The “Pool for the Promotion of the Lambrusco Reggiano historic trademark” was founded by producers in December 2000, with the intention of promoting and advertising the organoleptic characteristics of “DOC” wine from the Reggio Emilia area and “IGT” wine from Emilia on the national and international market. Veneto produces more wine, specifically more DOC wine, than anywhere else in Italy. In order to safeguard the typicalness and organoleptic characteristics of the "Reggiano" wines, the Consorzio per la tutela del vino Lambrusco Reggiano (Pool for the protection of Lambrusco Reggiano wine) was established by the winemakers February 25, 1972. The wine is also sold in bulk in demijohns at the province's wine cellars. The natural overall alcoholic content is 11 percent, with a dry or sweet taste, little body, harmonious, fresh and pleasant. Lambrusco is generally either red or rosé, even though with new methods it is possible to produce a sparkling white wine from Lambrusco grapes. The Lambrusco Reggiano derives from grapes from the following three varieties: Lambrusco Salamino, Lambrusco Marani, Ancellotta, Maestri, Montericco, Malbo Gentile. Lambrusco is a sparkling wine, which was traditionally achieved from a spontaneous re-fermentation in bottles in the spring production period. Throughout the entire 19th century until the beginning of the 20th century, Lambrusco was considered a fine wine and was already sold in bottles at a high price, while many other wines were only sold in bulk and at lower prices.Strada dei Vini e dei Sapori Colli Scandiano e Canossa Find and shop from stores and merchants near you. Taking in the delights of neighbouring Lombardy too, let Lambrusco be your guide through a tour of the gastronomic heartland of Italy, says Sarah Lane. The historical archives of the House of Este contain a list dated 29 October 1693 reporting that a large quantity of “Labrusca” had been delivered to the wine cellar. Find the best local price for Riunite Lambrusco, Emilia-Romagna, Italy. It boasts natural beauty and an abundance of culinary delights, but the unexpected highlight of Emilia Romagna is a wine style that’s reinventing itself. At that time, it was only fermented juice with a rather acid flavour but during the following centuries these vines were cultivated to an increasing extent in the provinces of Reggio Emilia and Modena, where they produced pleasant, fragrant wine with a low alcohol content that gradually changed into what is now considered one of the most drinkable wines in Italy. In 1300, Bolognese jurist Pier de' Crescenzi suggested, in his writings on agriculture, that “ Vitis Labrusca” should be planted for the purpose of producing wine. Lambrusco is a sparkling wine, which was traditionally achieved from a spontaneous re-fermentation in bottles in the spring production period. Find the best local price for Lini 910 Labrusca Lambrusco Rosso Reggiano, Emilia Romagna, Italy. Lambrusco wine was poured for the banqueters at noble tables in the days of enlightened countess Matilde di Canossa. Marco Terentious Varro, illustrious scholar of Caesar's times, was extremely sure of his intuition because he foresaw the enormous wine-making potential of this land, i.e. Lambrusco is the most popular wine of the region, often paired with Emilia-Romagna’s rich and savory pork-based dishes. The Romans were the first to cultivate this particular vine, not without difficulty, and were also the first to appreciate the qualities of this exuberant and convivial wine obtained from vines that produced spontaneous little clusters of minute berries of an intense colour.
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