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fermentation with native yeast and minimal sulphur added
but a jolt of acidity lends balance
or paired with a versatile array of flavors and tastes
taste and alcohol content
Alfredo Bertolani Lambrusco Reggiano 'Rosso all'Antica' NV organic_NULL fermentation with native yeast andIts name underlines the respect of an old wine making tradition, which however avails itself of modern vinification techniques. Ruby, dry full bodied wine with a very "vinous" flavor and taste, the Rosso all 'Antica harmonizes a good complexity with the classic Lambrusco vivacity.
