GIANNI CARLO

TYPES OF GRAPES Lambrusco Salamino di Santa Croce

SOIL TYPE Clayey, medium texture

TONS PER ACRE 18 tons/ha (approx. 7.3 tons/acre)

HARVEST Manual.

VINIFICATION Whole berries are destemmed and macerated on the skins for 48 hours, followed by pressing and fermentation in temperature-controlled concrete tanks. A portion is aged in French oak barriques. The final blend is calibrated before bottling.

ALCOHOL CONTENT 11.5% vol.

SENSORY PROFILE

APPEARANCE: Deep ruby red with violet hues.

NOSE: Juicy red fruits (red currant, pomegranate), with subtle spice, balsamic hints, and a touch of toastiness from oak aging.

PALATE: Clean, fresh, and fruit-forward with a bright acidity that keeps it light and drinkable. Fine, well-integrated tannins.

FOOD PAIRING: Great with aged and cooked charcuterie (like cotechino, zampone, or salami), stuffed pasta, mixed boiled meats, and both white and red meats especially in dishes where acidity lifts the flavor.

SERVING TEMPERATURE: 55–59°F (13–16°C)

AWARDS

90 PUNTI – Annuario dei migliori vini italiani di Luca Maroni