Moro del Moro Emilia IGT 2018 - Cantina Rinaldini

TYPE Emilia IGP - "Moro del Moro"

PRODUCTION AREA Municipality of Sant Ilario D Ezia

VARIETY Pjcol Ross 60%, Ancellotta 40%

TYPE OF SOIL Mixed gravelly alluvial soils.

VINIFICATION The best bunches of Lambrusco vines, selected one by one and placed gracefully in the racks, for a long drying in the loft. In the winter months, pressing takes place followed by submerged cap fermentation with long skin contact.

TRAINING SYSTEM Spurred cordon (with high density of vines per hectare and low production yield)

COLOR The color is impenetrable purple red.

BOUQUET The bouquet is deep, ethereal, with nuances of ripe red berry fruit, with notes of spices in a harmonious seduction.

PAIRINGS Meat-based dishes from the great cuisine, game and furred game, aged cheeses, for meditation. To best appreciate it, Moro del Moro must be oxygenated before serving

TASTE It is warm on the palate, with fruity brushstrokes combined with velvety but thick tannins, presenting an incredible and elegant balance that invites slow and thoughtful drinking. Thanks to its intense flavor it is perfect for a dinner with friends, but it is also well suited to meditation in the living room.

NOTES "The transgression of going against the current and the love for" Amarone "that the RINALDINI family has, lead to the project of this great wine. Of course it takes character, courage, with a touch of madness to produce this wine from grapes of Lambrusco, but after experiments that lasted a decade, here are the first bottles that see the way to the market. Immediately customers and the specialized press talk about them with great fervor and appreciation. ". The best bunches of Lambrusco vines, selected one by one and placed gracefully in the racks, for a long drying in the loft. The long and rigorous fermentation in the winter months. Then the wine is welcomed by the French oak barrels, in the silent and dark barrel cellar, lovingly cared for, it rises for three years. The bottle refines it for a long time to balance all its power.

AGING Refinement, which lasts for almost 3 years in French oak barrels, partly new and partly already used.