Marzemino is certainly not one of the most widely mentioned grape varieties in discussions about wine from the Reggio Emilia hills, but rows of Berzemino vines – as they are known locally – have always been grown by farmers from the area. This rosé undergoes secondary fermentation in the bottle, in a nod to the ancestral traditions in this part of the world.
It is immensely satisfying when served with cured meat platters and truly breathtaking with fish broth or bouillabaisse.
Fish soups, oriental cuisine, Emilian charcuterie.
It is a classic rosé colour with copper hues.
The bouquet opens with a subtle hint of roses, before unleashing rich notes of strawberries and red berries. On the palate, it combines a refreshing acidic touch with considerably full-bodied flavour.
Found on land with clay-limestone soil that faces south-east, the vineyards are approximately 250 to 350 metres above sea level. Training system: spurred cordon.