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Mille Novecento Ventotto Lambrusco di Modena DOC (Abboccato)

Fun, versatile and moreish: this bottle of traditional sparkling red has wild berry flavours, a touch of spice and a hint of sweetness. Great for antipasti, stuffed pasta and fried foods.
Fruit Notes, Soft & Supple
£11.95
More Information
Producer Cavicchioli
Country Italy
Region Emilia-Romagna
Wine Type Champagne / Sparkling Wine
Body / Style Fruit Notes, Soft & Supple
Grape Blend Lambrusco Grasparossa, Lambrusco Salamino, Lambrusco di Sorbara
Bottle Size (ml) 750
% Abv 10.5
Vintage NV
Extra Info Proper Red Lambrusco
Food Pairing Guide This is perfect for all sorts of Italian food: nutty Parmigiano Reggiano, cured meats like proscuitto and salumi, all kinds of pastas, or gnocco fritto. Great for when you're having a smorgasbord of antipasti, tapas or just fancy something a little different.
Terroir Medium textured fertile soil in lowland and foothill areas of the the central area of the province of Modena

Mille Novecento Ventotto Lambrusco di Modena is PROPER Lambrusco. A brooding, dark violet colour and a lively pink froth, the fine bubbles release an intense perfume of soft fruit and a hint of spice. This lambrusco is elegant and intense, with a full body and a touch of sweetness. The flavours of wild berries and spice continue into the palate which is soft and very moreish. If you've not tried Lambrusco before, don't be put off by its reputation. The real stuff is fun and versatile: the ideal accompaniment to a wide range of food, meat based dishes, cured meats, stuffed pasta and fried foods.

Living in the present while staying true to its original philosphy: this is the spirit of the dark Lambrusco Mille Novecento Ventotto, which testifies to the experience and passion handed down through the generations from father to son since the distant beginnings of Cantine Cavicchioli in 1928.

The grapes are fermented on the skins with cold maceration at 1-3 degrees centigrade for 2-3 days. fermentation is then completed off the skins in stainless steel vats. Subsequently the must is transferred to pressure tanks for refermentation using the Martinotti method at a controlled temperature of 15-18 degrees centigrade for three weeks. Residual sugar 25g/l
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