Mèstor | Sparkling Lambrusco Colli di Parma DOC

Description

Winemaking notes:

Hand harvested and selected in small crates, the grapes are immediately destemmed and pressed. They are then transferred in stainless steel tanks for a 15 days maceration that enriches the wine’s body and intensifies its color, preserving all the primary aromas of the varietal. A small part of the must is drained and kept sweet at a low temperature, while the largest part undergoes a 4 to 5 days-long fermentation in contact with the skins. The second fermentation and the foaming of the wine take place in pressurized tanks at a controlled temperature after the addition of the sweet must to the already fermented wine.

Soil type: Badlands area with deep and calcareous soils. Presence of marls and argillites with a gravelly basis.

Plant density: 3000 plants/Ha

Age of vineyard: 16 years old

Time of harvest: Second-third decade of September

Average yield per hectare: 110 Q.