Bio Lambrusco Ugolino 0.75 lt
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Consegna stimata:Jun 09 - Jun 13
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Spedizione e resi gratuiti: su tutti gli ordini superiori a 80 €
Bio Lambrusco Ugolino 0.75 lt
After years of trials and attempts we are finally satisfied with a wine that we feel is ours. Yes, made by us at Acetaia San Giacomo!
We are therefore coming out with Ugolino 2019 (evolved, spicy) and 2022 (lively and fruity).
Ugolino is made with organic grapes hand-picked by us from the Ancellotta, Lambrusco Maestri and Lambrusco Marani vineyards located in Stradazza Reatino in Novellara in the province of Reggio Emilia.
Naturally sparkling Lambrusco, that is, with natural refermentation in the bottle , which recalls that typical Lambrusco that is increasingly difficult to find.
THE UNIQUENESS
The fact that it is produced with this “ancestral” method means that each vintage has a product with great personality and clearly different from the “standard” ones, made in very small quantities (3000 bottles per year): in particular, the 2019 is more evolved, austere, almost spicy while the 2022 is certainly livelier and fruitier.
The natural re-fermentation in the bottle brings notes and nuances that commercial Lambruscos do not have. Without a doubt different, unique.
Lambrusco Ugolino is released one year after the harvest, for complete maturation and evolution of the wine.
Drink at cellar temperature (12-14 degrees), leaving it out of the fridge for half an hour.
Not so many wild strawberries on the nose and in the mouth, no. There are aromas of blackberries, raisins, vegetal and wood notes (the tannin) BUT ABOVE ALL a long, dry and persistent mouth. The 2022 is younger, fresher, easy to drink and with simple fruit; more evolved and complex in general the 2019, for a Lambrusco of other times.
The flavor you get is ancient, strong, but incredibly balanced.
This Lambrusco that bears the name of our grandfather (not an original solution, we know, but we are nostalgic) and that reminds us of him when he drank a glass of it for breakfast in the morning, or when he “washed” our coffee cup (instead of grappa, which was still used, for what in Veneto they call “ resentin ”).
Another frequent use was the Surbir, hence the name of the selection.
It consists of adding a little dry Lambrusco, like this one, to the broth with the cappelletti .
100% Satisfaction Guarantee: Any issues please let us know and we will replace or refund your items.
Acetaia San Giacomo
è l’unica che, sin dall’inizio, produce solo puro balsamico senza aceto aggiunto, 100% da mosto cotto biologico. Non produciamo per scelta Balsamico di Modena IGP, glasse, “balsamico Bianco”.
La produzione si articola anche sugli aceti crudi, tutti prodotti secondo metodo ancestrale in botte.
Infine, la Selezione Surbir riguarda tutti quei prodotti che abbiamo scelto da altre realtà che condividono con noi una filosofia produttiva vocata alla sola qualità, senza compromessi. Dal caffè, al Parmigiano Reggiano, alla pasta fresca, ogni articolo ha qualcosa a renderlo unico.
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