Lamberti wines reinterpret the classic style of the terroir with a modern slant, the infinite nuances of their fragrances and colours encapsulating Lake Garda’s multifaceted nature in each glass.
PRODUCTION DISTRICT: Grapes from Veneto and Friuli.
HARVEST: Last two weeks in September
WINEMAKING METHOD: Perfectly ripe grapes are harvested and fermented on the skins, with prolonged maceration for about 12–15 days with frequent pumpovers. Fermentation is at a controlled temperature of 26–28 °C. Alcoholic fermentation is followed by about 30 days of micro oxygenation. Malolactic fermentation is then started so as to obtain wines with velvety tannins and intense colour.
SENSORY PROFILE: Deep ruby red colour. Vibrant, complex aromas with typical fragrant hints of hay. On the palate, stylish spice (vanilla, cinnamon), fruity hints of blackberries and raspberries, and a lingering finish on notes of liquorice and berry jam.
RECOMMENDED CELLARING: 2 years in bottle, laid down in a cool, dark place.
FOOD PAIRING: Roasted red meats, game, mature cheeses.