Features
Name:
Vigna del Picchio Lambrusco Emilia PGI 2018
Terrain:
Mixed gravelly alluvial soils
Cellar
The Rinaldini farm was founded in the late 1960s by Rinaldo Rinaldini, who at that time ran a renowned restaurant with his family, where wines and cured meats were handcrafted and the most authentic dishes of Emilian cuisine were served. The estate is located halfway between Reggio Emilia and Parma, at the foot of the Matildiche hills. Love for the land, admiration and knowledge of the 'champenois' rites grew with time and it was this that led the Rinaldini family to become wine growers. Thanks to technique and curiosity, the winery decided to save ancient vines that were otherwise condemned to extinction. In just a few years, it has thus been demonstrated how true miracles can be born from soils and vines mistreated by producers and forgotten by the masters of oenological culture. Even today, the business has maintained its family character. In fact, it is Paola Rinaldini, her husband Marco Melegari and their son Luca who manage the entire transformation cycle, from grape to bottle; the latter is also responsible for looking after the vineyards. The winery has been converted from an old farmhouse dating back to 1884 that stands in the middle of the vineyards.
Description
Vigna del Picchio Lambrusco di Rinaldini is a still red wine made from Lambrusco Maestri and Ancellotta grapes. "The challenge led us to create this wine, a challenge because we wanted to prove that even from Lambrusco grapes one could obtain an important still wine. After a decade of trials, the first bottles found their way onto the market, and were immediately talked about."
Organoleptic characteristics:
Deep ruby red in colour with purple highlights. The bouquet is ethereal and intense, elegantly surprising. In the mouth, the flavour is warm, well-structured with a nice texture of sweet tannins, the fruity note of red fruit and the acidic vein make it pleasant and easy to drink, with a persistent finish.
Storage time:
5-10 years
Vinification
Classic in red, temperature-controlled submerged cap with selected yeast grafting with a long stay on the skins for at least one month.
Acknowledgements
