BolleRosa Reggiano Lambrusco Rosato Frizzante D.O.P

Discover the lively freshness of Bollerosa, a Reggiano Lambrusco Rosato Frizzante D.O.P. made from 100% Lambrusco Marani grapes from the 2021 vintage.

This rosé wine, with an alcohol content of 12%, offers an intense aromatic profile. On the nose and palate, it has clearly delineated components, with a full flavour and alcohol balanced by softness that emphasises its body.

Bollerosa is ideal with short-aged cured meats, vegetable dishes, not too elaborate first courses, fish and white meat of all kinds.

Why choose it:

Quality and Innovation: Podere Francesco combines modern techniques and tradition to create a high quality wine, recognised by numerous awards.
Versatility: Perfect as an aperitif, it pairs beautifully with light dishes such as hors d'oeuvres, seafood, cured meats and fresh cheeses.
Sensory Experience: Each sip offers a unique taste experience, ideal for convivial moments and parties.
Podere Francesco's Lambrusco Rosato Frizzante DOP embodies the tradition and innovation of Emilia-Romagna, bringing with it the authentic flavour of this land.

“Podere francesco” aims to enhance and spread one of the excellence of our land, Lambrusco, throughout the territory. The company has always been involved in the cultivation of traditional grapes from the rural province of Reggio Emilia: Lambrusco marani, Lambrusco salamino and ancellotta; from the cultivation of these grapes produces wines such as Reggiano Rosso DOP, Reggiano Lambrusco DOP. It has an extension of about 27 hectares of vineyard production all trained with spurred cordon with an average of about 5,000 quintals per year and a pressing of about 10,000 quintals per year in the cellar From the passion, a new vinegar factory was born in 1975 for the preparation, production and marketing of traditional balsamic vinegar of Reggio Emilia, extra old (gold stamp), refined (silver and lobster stamp) and food seasoning.

The various refinements are obtained from the natural fermentation of lambrusco and ancellotta grape musts, the musts of these grapes are slowly cooked in the open air and the product is aged in small barrels of various types of wood (oak, cherry, mulberry and chestnut) , and it is through these raw materials and a long aging that its uniqueness is obtained The extra old has an aging of over 30 years, refined between 12 and 18 years, while the balsamic food condiment is over 7 years which, is obtained with a production method similar to the traditional one, also coming from acetified grape musts.
The farm covers the short supply chain of Lambrusco and traditional balsamic vinegar of Reggio must muto, base wine; for the traditional balsamic vinegar of Reggio Emilia: grapes, fresh must, cooked must and fermented cooked must.