Red wines
On this page, you will find some red wines available at Cantina Sociale di Quistello. Please contact us for more details on the labels on sale.
Gran Rosso del Vicariato di Quistello red
Type of wine: Rosso di Quistello I.G.P sparkling.
Label: Gran Rosso del Vicariato di Quistello.
Grapes: Lambrusco Grappello Ruberti and Ancellotta.
Vinification: fermentation at controlled temperature and bottle ageing.
Colour: intense red tending towards violet with a red and persistent mousse.
Bouquet: of violets and blackberries.
Taste: full-bodied and structured.
Alcoholic strength: 11% vol.
Serving temperature: 14 - 16° C.
Food pairing: typical Mantuan dishes, cured meats, mature cheeses and pumpkin tortelli, a wine for the whole meal.
Lambrusco Mantovano DOP Red
Cantina di Quistello
Type of wine: Lambrusco Mantovano D.O.P. sparkling.
Grapes: Lambrusco Maestri, Salamino and Ancellotta grapes.
Vinification: fermentation at controlled temperature.
Colour: ruby red.
Aroma: cherry and violet.
Taste: slightly acidulous and tannic.
Alcoholic strength: 10,50 % vol.
Serving temperature: 14° C.
Food pairing: pork and beef, cured meats.
80 Vendemmie
Type of wine: Rosso di Quistello I.G.P. sparkling.
Label: 80 Vendemmie.
Grape variety: single-varietal Lambrusco Ruberti.
Vinification: the processing is by re-fermentation in an autoclave at a controlled temperature for a fairly long period, the bubbles obtained are particularly fine and well incorporated.
Colour: bright ruby red with violet reflections.
Note: the bouquet has hints of blackberry and red plum accompanied by floral notes of violet.
Taste: pleasantly soft on the palate with a slightly velvety finish, the rich extractive charge gives it fragrance and structure at the same time.
Alcoholic strength: 11% vol.
Serving temperature: serve chilled at a temperature of 10 - 12° C.
Goes well: with traditional foods such as homemade pasta and cured meats and, in any case, a wine for the whole meal.
Lambrusco Mantovano DOP Very red
Type of wine: Lambrusco Mantovano D.O.P. sparkling.
Grapes: Lambrusco Ruberti, Maestri, Salamino and Ancellotta grapes.
Vinification: fermentation at controlled temperature.
Colour: intense red with a persistent mousse.
Bouquet: clean and fragrant with cherry and violet.
Taste: slightly acidulous and tannic.
Alcoholic strength: 10,50 % vol.
Serving temperature: 14° C.
Pairings: roasted red and white meats.
Cooked Lambrusco grape must
From an ancient local tradition, a product that has characterised the tradition of our land for centuries.
This is a cooked must obtained from Lambrusco grapes, with a sweet and intense flavour, it looks a bit like balsamic vinegar, but it is completely different. Excellent as a condiment for red meats or desserts and salads, by adding water it becomes a refreshing drink.
