Wines

Vino Rosso Frizzante

Colli di Parma ROSSO sparkling

Grape: Barbera 75%, Bonarda 25%

Yield per hectare: 7 tons

Harvest: 2° week of September

Vinification: Charmat method

Serving suggestions a good all rounder, it is, however, best served with meat based first courses like lasagne or pasta served with meat sauce; it is also excellent with typical main courses like roasts, braised meat, stews, boiled or grilled meat and cotechino.

Ideal serving temperature 14 – 16° C

Product Description

This is the typical red wine of the Parma hills, obtained from a mixture of Barbera and Bonarda grapes traditionally present in the same vineyard in varying proportions.

Originally Lamoretti obtained the wine by re-fermenting in the bottle, but since 1980 has used the Charmat method to vinify.

The wine is fruity, endowed with excellent structure and characterised by a quality of freshness well balanced by an enveloping softness.

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