BolleRosse – Reggiano Lambrusco Frizzante D.O.P.

Bollerosse - Reggiano Lambrusco Frizzante D.o.p. is a Lambrusco from the Vigna del Mulino vineyard, characterised by its clay soil.

Composed of 90% Lambrusco Salamino and 10% Ancellotta, this red wine from 2021 has an intense, dark purple colour.

On the nose, it offers vinous and fruity scents of medlar, morello cherry and ripe fruit.

On the palate, it is characterised by a full flavour with tannic structure, brilliant freshness and long persistence.

Balanced and full-bodied, it is ideal with long cooked meats, boiled meats and roast suckling pig.

Serve at 10°C to enhance its characteristics.

“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.