Characteristics

Variety

Salami

Winemaking

Light maceration for 18-24 hours, draining of the must and fermentation at a controlled temperature of 17°C. Secondary fermentation (prise de mousse) using the Martinotti Method.

Alcohol content

7,5%

Serving temperature

12° – 14° C

Food pairings

An excellent companion for Emilia-Romagna cuisine and after-dinner enjoyment, such as tagliatelle al ragù, zampone modenese with mashed potatoes, Parmesan Reggiano shavings, and cherry tart. It pairs wonderfully with both savoury first courses and desserts, where its structure and fruity vibrancy can be fully appreciated.

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