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Lambrusco Rosso - Giacobazzi

£9.99

Lambrusco Rosso – Giacobazzi

£9.99

PRODUCER Giacobazzi
COUNTRY Italy
REGION Emilia Romagna
GRAPE 100% Lambrusco di Sobara
VINTAGE 2017
ALCOHOL CONTENT 13%
ORGANIC No
VEGETARIAN No
VEGAN No
Category:

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

This wine is typically sweet (amabile), slightly fizzy yet quite fruity with dark strawberry and cherry tones and a relative bitterness. It has just a touch of tannins, bright acidity around a balanced, fresh finish.

Additional information

Producer

Giacobazzi

Country

Italy

Region

Emilia Romagna

Grape

100% Lambrusco di Sobara

Vintage

2017

Alcohol Content

13%

Organic

No

Vegetarian

No

Vegan

No

Food Pairing

Desserts

Tasting notes

This wine is typically sweet (amabile), slightly fizzy yet quite fruity with dark strawberry and cherry tones and a relative bitterness. It has just a touch of tannins, bright acidity around a balanced, fresh finish.

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.
The vines are planted in rocky limestone soil along the Crostolo river. The dryness and poor soil help give the grapes intense flavour and minerality. All the vines were planted in the 1990s and are therefore fairly young.

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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