Living in the present while staying true to its original philosophy: this is the spirit of the Lambrusco Mille Novecento Ventotto, which testifies to the experience and passion handed down through the generations from father to son since the distant beginnings of Cantine Cavicchioli in 1928.
PRODUCTION DISTRICT:
Central area of the province of Modena.
ALTITUDE AND ASPECT:
Vineyards in lowland and foothill areas.
TYPE OF SOIL:
Medium-textured fertile soil.
TRAINING SYSTEM:
Double curtain and vertical trellised with spurred-cordon or Guyot pruning.
HARVEST:
From September to early October.
WINEMAKING METHOD:
The grapes are fermented on the skins with cold maceration at 1–3 °C for 2–3 days; fermentation is then completed off the skins in stainless-steel vats. Subsequently the must is transferred to pressure tanks for refermentation using the long Martinotti method at a controlled temperature of 15–18 °C for three weeks.
RECOMMENDED CELLARING:
Twelve months in bottle, laid down in a cool, dark place.
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