S.A. 1936 Emilia Biologico IGT
40% Lambrusco Salamino, 40% Lambrusco Grasparossa, 10% Lambrusco Maestri, 10% Lambrusco Marani
Technical sheet
- Region
- Emilia-Romagna
- Wine zone
- Emilia
- Winemaker · Estate
- Iacopo Giannotti
- Alcohol
- 10% vol
- Yield per hectare
- 150
- Total acidity
- 0 g/l
- Residual sugar
- 20 g/l
- Grape varieties
- Lambrusco SalaminoLambrusco GrasparossaLambrusco MaestriLambrusco Marani
- Type
- Rosso frizzante
- Ageing
- Vasca in acciaio
- Farming
- Biologico
Ageing · Producer
Acciaio