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

10%

Serving temperature

14° – 16° C

Food pairings

Ideal with the most authentic Emilian cuisine such as pasta dishes with rich ragù, baked lasagne and tagliatelle alla bolognese. It is enhanced by dishes with a certain consistency such as pork roasts, mixed grills and cotechino or, in general, rustic international gastronomy.

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