The Lambrusco Scuro Emilia di Lini 910 was produced from 85% Lambrusco Salamino and 15% Ancellotta grapes. The production process followed the rules of the Charmat or Martinotti method, which involves carrying out the second fermentation - responsible for the formation of bubbles - in an autoclave, where the wine rested for 6 months in contact with the yeast. Lambrusco Salamino is one of the many varieties of Lambrusco cultivated in Emilia-Romagna, originating from the area of Carpi, in the province of Modena. Ancellotta is also a typical grape from Emilia, whose skin is characterized by a high content of anthocyanins capable of giving greater color intensity to the wines.

LAMBRUSCO SCURO EMILIA LINI 910: TASTING

Lini 910's Lambrusco Scuro Emilia stands out in the glass for its impenetrable ruby red color with purple reflections. On the nose, ripe wild berry aromas prevail, followed by shy floral notes of rose, geranium, and violet. The sip is lively and pleasantly fruity, with engaging freshness and sapidity. On the table, it pairs well with cured meats and cheeses, as well as delicious appetizers or main courses. It is also excellent paired with pizza.