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Rinaldini Lambrusco Vecchio Moro



Expert Year Vote
Wine Spectator - 87

Wine zones 10% Ancellotta, 85% Lambrusco Grasparossa, 5% Marzemino

Alcol 12.00%

Format 0,75 L Standard

Intense ruby red.
The impact of taste in the mouth, denotes the structure: it is warm, frank, full-bodied. There's a present tannin, well balanced from the sugar residual. Its surprises with its harmony and cleanliness.
Bouquet combined with the vinous notes of red and black fruit typical of the lambrusco grape.
Suitable as Emilian cuisine( Prosciutto di Parma, Salame, Mortadella, Culatello, Lasagne, Ragu' alla Bolognese, Parmigiano Reggiano Cheese), pasta, cold cuts, roasted and grilled meats, fried fish dishes.
More details
Type Lambrusco Grasparossa
Classification IGT Emilia o dell?Emilia
Temperature 16-18
Acidity 6.5 g/l
Location S. Ilario d'Enza (RE)
Produzione annua 40000
Vinification Late harvest, submerged-cap fermentation on the skins at controlled temperature, from seven to ten days. Processing: long re-fermentation in pressurized vats with selected yeasts at a controlled temperature.
Ulteriori dettagli
More Information
Location S. Ilario d'Enza (RE)
Climate N/A
Produzione annua 40000
Harvest N/A
Sistema allevamento N/A
Tecnica produzione N/A
Periodo fermentazione N/A
Affinamento N/A

Address: S. Ilario d'Enza (RE)

Web site:

Year of starter: 1972

Winemaker: Luca Zavarise

Produced bottles:

Hectares: 15

Our farm was established in the late sixties by my father Rinaldo Rinaldini, which at the time was managing a famous restaurant, where wine and sausages were made ​​by hand and where the dishes hedge in the most authentic Emilian cuisine. The fund company is located halfway between Reggio Emilia and Parma, at the feet of the hills of Matilde. The love for the land, the admiration and knowledge of rites "Champagne" grew with time, and it was this that brought our family to become winemakers. Due to technical and curiosity, it was decided to save ancient vines, otherwise doomed to extinction. In a few years it has been shown that, as from land and vines battered by the producers and forgotten by the masters of wine culture, true miracles can be born. Even today, the business has retained its family character, in fact to manage the full cycle of processing, from the grape to the bottle, takes care of Paola Rinaldini with her husband Marco and son Luca, the latter is responsible for over the care of the vineyards. The cellar has been converted from an old farmhouse in 1884 that stands at the center of the vineyards. The production comes exclusively from our vineyards extend over 15 hectares, which are grown on alluvial soils mixed gravel, spurred cordon, high-density and low per hectare yield, plant with underground drip irrigation. For their protection and respect of nature, we use modern machinery, which provide only small amounts of pesticides compatible with the environment. The composition of wine is variety of highly selected and wisely than 60,000 strains, as well as to express the highest qualitative detection in wine and then be able to fully enjoy.

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