Merkki: Cavicchioli

Tre Medaglie
Lambrusco Salamino di Santa Croce DOC

Grapes: Lambrusco Salamino di Santa Croce.

Vineyard: mainly newly planted vines with a Guyot training system on medium textured soil containing sand and silt in the central area of the plain in the province of Modena.

Vinification: the grapes, harvested in early October, are vinified in red and undergo cryomaceration at a low temperature for 2-3 days. After alcoholic fermentation for about 10-15 days on the grape skins with selected yeasts and at a temperature of 15-18°C, second fermentation takes place, using the long Charmat method, for 3 weeks at a controlled temperature of 13-15°C.

Description: lively mousse with purple tinges; refined perlage; deep ruby red colour; intense and persistent aroma, elegant with hints of ripe fruit; mellow, sapid flavour, medium-bodied.

Alcohol/Vol.: 9.50%

Food pairing: cold cuts, first courses with a meat sauce, oven-baked lasagne, medium mature cheeses.

Serving temperature: cool 9-12°C.