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Lambrusco dell’Emilia IGT (Vino Frizzante Amabile)

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Tasting Notes

Made in the typical ‘amabile’ (slightly sweet) style with a pleasant touch of spritz on the palate. A blend of 45% Lambrusco Salamino, 40% Lambrusco Maestri, 15% Ancellotta, undergoes second fermentation in autoclaves with selected yeasts. at controlled temperature.

Ruby red color, with vinous hints of red fruits typical of Lambrusco. Fruity and full-bodied on the palate, well-balanced, supported by a lively freshness that elegantly closes with soft hints of cherry and plum. Rinaldini Lambrusco Amabile is a great match for hearty Italian foods including rich pasta dishes (lasagne or pasta bolognese), cold cuts and cheese. Fantastic when paired with red fruit desserts. Serve at approx 46-50°F.

– Rated 90 Vinous – “Lovely underlying sweetness and juiciness convey a plum nectar-like quality to this easygoing, fun delicately sweet bubbly.” (I.D. – Jan 2018)


Moro di Rinaldini


Emilia Romagna


45% Lambrusco Salamino, 40% Lambrusco Maestri, 15% Ancellotta

Location of Vineyards

Calerno di Sant’Ilario d’Enza (Reggio Emilia)


64 meters a.s.l.

Type of Planting

Integrated pest-management


Alluvial pebbly mix

Type of Cultivation

Spurred cordon


Harvest takes place at dawn, so the grapes are cool. Cold maceration on the skins, with submerged cap for 2 to 3 days. Using a soft press, the must is separated, then filtered and kept in tanks at 0°C (32°F) for several months until the final elaboration.


Second fermentation, with the sparkling process, takes place at controlled temperature in autoclave with selected yeasts.

Alcohol Content



Luca Zavarise