Moro Rinaldini – Lambrusco dell’Emilia IGT Amabile NV
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Italy
Emilia-Romagna
Wine
Sparkling
The Facts
UPCs NV (750ml) - 8 032618 100157
Origins Italy > Emilia-Romagna > Emilia
Appellation Emilia
Varietal Lambrusco
Cepage 100% Lambrusco
Winemaking Harvest takes place at dawn, so the grapes are cool. Cold maceration on the skins, with submerged cap for 2 to 3 days. Using a soft press, the must is separated, then filtered and kept in tanks at 0°C. Secondary fermentation, and the sparkling process, takes place at controlled temperature in autoclaves with selected yeasts.
Aging Kept in tanks at 0°C (32°F) for several months
Annual Production 1,250 cases
Markets California
Trade and Media
The Character
Overall Amabile style with a pleasant touch of spritz
Aromas Hints of cherry and plum
Mouthfeel Fruity and full-bodied
Tasting Notes Made in the typical 'amabile' (slightly sweet) style with a pleasant touch of spritz on the palate. Ruby red color, with vinous hints of red fruits typical of Lambrusco. Fruity and full-bodied on the palate, well-balanced, supported by a lively freshness that elegantly closes with soft hints of cherry and plum. Rinaldini Lambrusco Amabile is a great match for hearty Italian foods including rich pasta dishes (lasagne or pasta bolognese), cold cuts and cheese. Fantastic when paired with red fruit desserts. Serve at approx 46-50°F.
Pairings Rich pasta, cold cuts, and cheese
Awards 90pts Vinous
Sustainability Sustainable In Practice
The Story
Vineyard location: Calerno di Sant'Ilario d'Enza Reggio Emilia
Harvest takes place at dawn, so the grapes are cool. Cold maceration on the skins, with submerged cap for 2 to 3 days. Using a soft press, the must is separated, then filtered and kept in tanks at 0°C (32°F) for several months until the final elaboration.
Secondary fermentation, and the sparkling process, takes place at controlled temperature in autoclaves with selected yeasts.
Harvest takes place at dawn, so the grapes are cool. Cold maceration on the skins, with submerged cap for 2 to 3 days. Using a soft press, the must is separated, then filtered and kept in tanks at 0°C (32°F) for several months until the final elaboration.
Secondary fermentation, and the sparkling process, takes place at controlled temperature in autoclaves with selected yeasts.
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