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


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.


There are no reviews yet.

Be the first to review “Colli di Parma ROSSO sparkling”

Your email address will not be published. Required fields are marked *