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Lambrusco Sorbara Secco - Giacobazzi

£10.99

Out of stock

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Lambrusco Sorbara Secco – Giacobazzi

£10.99

PRODUCER Giacobazzi
COUNTRY Italy
REGION Emilia Romagna
GRAPE 100% Lambrusco di Sobara
ALCOHOL CONTENT 13%
ORGANIC No
VEGETARIAN No
VEGAN No

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Description

Producer notes  Giacobazzi is located in Nonantola, in the province of Modena, a town famous for good food and good wine. The Giacobazzi family had farmed and cultivated vineyards for generations and in 1958 Angelo Giacobazzi, together with his son Antonio, decided to expand and develop the small family winery. In the mid-1960s the winery was updated with modern machines to enable the company to meet demand resulting in a daily production of about 10,000 bottles. The company is still family owned and run. Tasting notes Light ruby-red color with pink reflections, the foam is fine and evanescent. Typical aroma of violets and wild strawberries. The taste is refined, full-bodied and elegant with an remarkable acidity.
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Additional information

Producer

Giacobazzi
Country

Italy
Region

Emilia Romagna
Grape

100% Lambrusco di Sobara
Alcohol Content

13%
Organic

No
Vegetarian

No
Vegan

No
Food Pairing

Perfect with antipasti as well as fruit tarts and cakes.
Tasting notes

Light ruby-red color with pink reflections, the foam is fine and evanescent. Typical aroma of violets and wild strawberries. The taste is refined, full-bodied and elegant with an remarkable acidity.
Producer notes

Giacobazzi is located in Nonantola, in the province of Modena, a town famous for good food and good wine.
The Giacobazzi family had farmed and cultivated vineyards for generations and in 1958 Angelo Giacobazzi, together with his son Antonio, decided to expand and develop the small family winery.
In the mid-1960s the winery was updated with modern machines to enable the company to meet demand resulting in a daily production of about 10,000 bottles.
The company is still family owned and run.
Production method

The grapes are picked by hand and then soft pressed. Fermentation is carried out in stainless steel tanks followed by the charmat method for 4 months.

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