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Ca' De' Medici | THE SUPERIORS PDF Print E-mail
Tuesday, 28 June 2011 12:47



Terra Calda Reserve

Vines: Lambrusco salamino, ancellotta, cabernet, malbo gentile; Growing area: Reggio Emilia
Features: Semi – sparkling red; Vinification: In red with long maceration; Natural fermentation: Charmat into pressurized tanks with naturally sweet must and selected yeasts and enzymes at 18° C; Alchol: 11.5 % vol
Colour: Dark ruby red; Taste: Full bodied, smooth and a little tannic; Scent: Strongly characterized, persistent, fruity; Foam: Intense, thick, violet and evanescent
Ageing: Within 3 years; Temperature: 8 - 10° C
Pairs well with: is a top product, scented with a particular taste, perfect with Emilia excellences like pasta, meat, cold cuts and tigelle





Il Mantovano

Vines: Lambrusco mantovano D.O.P.; Growing area: Mantova's province
Features: Red, semi - sparkling, semi - dry; Vinification: Classic in red with long maceration; Natural fermentation: Charmat into pressurized tanks with naturally sweet must and selected yeasts at 18° C
Alchol: 11 % vol; Colour: Dark ruby
Taste: Slightly tannic, velvety and smooth; Scent: Persistent and fruity; Foam: Violet
Ageing: Within 2 year; Temperature: 8 - 10° C
Pairs well with: Perfect with pumpkins tortelli, red meat and Pianura Padana cheese





Malvasia Sweet Rubigalia Gold

Features: Partially fermented sweet must, semi - sparkling; Vinification: Quick in white; Natural fermentation: Charmat into pressurized tanks with naturally sweet must and selected yeasts at 16° C
Alchol: 4 % vol; Colour: From straw yellow to golden yellow; Taste: Decidedly sweet with an acid hint; Scent: Delicately scented; Foam: With fine and persistent perlage Ageing: Within 1 year; Temperature: 6 – 8 ° C
Pairs well with: It has only 4 % vol and therefore it can be consumed at “Parties” with sweet cakes,cantucci, nuts and fruit





Malvasia Dry Rubigalia

Vines: Malvasia aromatic; Growing area: Scandiano e Canossa hills
Features: White, sparkling, dry; Vinification: Classic in white at low temperature; Natural fermentation: Charmat into pressurized tanks with naturally sweet must and selected yeasts at 16° C; Alchol: 10 % vol
Colour: From pale yellow to golden yellow; Taste: Dry, aromatic, fresh; Scent: Fresh and definite; Foam: With fine and persistent perlage
Ageing: Within 1 year; Temperature: 6 - 8° C
Pairs well with: Appetizers, fish, pasta and white meat





Oblio

Vines: Lambrusco salamino and ancellotta, gentle malbo marzemino; Growing area: Reggio Emilia
Features: Red, sparkling, sweet; Vinification: Long maceration in red; Natural fermentation: 65 % Long Charmat in pressurized tanks, 35 % gentle malbo and marzemino left to age in barrique for 12 months; Alchol: 10 % vol done (like dry ) – total 13.5 % vol
Colour: Dark ruby red; Taste: Full, sweet and bodied; Scent: Fruity with floral hints; Foam: Intense, thick and violet
Ageing: Within 3 year; Temperature: 8 - 10° C
Pairs well with: Bodied sweet wine, can be savored with meat and cheese





Piazza San Prospero

Vines: Lambrusco montericco, ancellotta, salamino; Growing area: Reggio Emilia
Features: Sparkling dry; Vinification: In red at the controlled temperature; Natural fermentation: Charmat into pressurized tanks with naturally sweet must and selected yeasts at 18° C; Alchol: 11 % vol
Colour: Dark ruby red with violet hints; Taste: Velvety, a little sharp, fresh and bodied; Scent: Distinctive, fruity like raspberries; Foam: Violet and persistent
Ageing: Within 2 years; Temperature: 8 10 ° C
Pairs well with: Produced to celebrate the Patron Saint of Reggio Emilia, it is suitable with all Emilia – Romagna traditional cousine, particularly with that of the Reggio Emilia





San Giacomo Maggiore

Vines: Lambrusco maestri and sorbara; Growing area: Reggio Emilia
Features: Semi sparkling dry; Vinification: In rosè at low temperature; Natural fermentation: Long Charmat into pressurized tanks with naturally sweet must and selected yeasts at 18° C; Alchol: 11 % vol
Colour: Light and brilliant ruby red; Taste: Fruity; Scent: Tipic, fresh and fruity; Foam: Rosè and persistent
Ageing: Within 2 years; Temperature: 6 - 8° C
Pairs well with: perfect with pasta, tortellini, boiled meat and sea food



 

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