The history of Cantine Cavicchioli began in the last century, when Umberto Cavicchioli decided to produce wine back in 1928. Since then, from father to son, from generation to generation, experience and passion have been passed down over the years, making the Cavicchioli brand a well-known landmark on the Lambrusco Modenese scene.
HARVEST: Grapes harvested in September.
WINEMAKING METHOD: The grapes are soft-pressed; the must ferments with indigenous yeasts at controlled temperatures until filtration, leaving an agreeable natural sugar residue.
SENSORY PROFILE: The mousse is pale pink, and the bead lingering. Light pink colour; delicate floral aromas; sweet aromatic flavour.
RECOMMENDED CELLARING: Drink young.
FOOD PAIRING: Delicate dishes and desserts.