A dry sparkling wine, ruby-red in colour, with a red froth, a distinctive and intense vinous scent, while a hint of red current blends into its full-bodied flavour. It is the result of a monitored maceration of the grape marc.
Lambrusco Viadanese, Lambrusco Salamino and Lambrusco Maestri
Suggested food pairing:
Best when served with Mantuan dishes, it is a classic wine to enjoy over a plate of Agnoli pasta or Agnoli pasta soup, with zampone (pig’s trotter) or cotechino (a cooked pork sausage)