Donati Camillo Lambrusco 2007

Previously available for: $25.00
3.86 5 0.5
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Vintages

  • 2007

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Winemaker's Notes:

All the grapes, including the white, are fermented like red wines (with skin contact), without temperature control, a...

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Bright, vibrant, and acidic. As it warmed it developed a mature earthy character. Read more

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User Reviews for Donati Camillo Lambrusco

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Snooth User: solomania9
63312,960
4.00 5
03/31/2009

Bright, vibrant, and acidic. As it warmed it developed a mature earthy character.


Ratings & Tags for Donati Camillo Lambrusco

rated this wine
5.00 5
08/21/2010

Winemaker's Notes:

All the grapes, including the white, are fermented like red wines (with skin contact), without temperature control, and use no other controls or enhancers at fermentation, no fining, no acidification or de-acidification, no selected yeasts, etc. They make Malvasia Dolce (sweet) from a stopped fermentation by filtration through a sack filter and it remains at about 4-6% alcohol with a bit of natural sweetness balanced by acidity. The other wines are fermented dry, including the Lambrusco The carbonation of these frizzante wines comes from the traditional method of refermentation in bottle, a method that does not require preservatives and which makes this wine, unlike those produced in charmat method, age better. The wines are not filtered and are topped with a crown cap (a traditional closure for some decades in this region). There may be resulting sediment and the bottles should be poured somewhat carefully without a lot of intense movement. These are very delicate and natural wines that have immense glugability and unique character. They are meant to be drunk simply as you would a refreshing beer or cider at cold temperature (even the red) with simple foods. They go particular well with cold cuts, prosciutto and dry sausages and gnocco – fried squares of dough – that are traditional in Parma.

All the grapes, including the white, are fermented like red wines (with skin contact), without temperature control, and use no other controls or enhancers at fermentation, no fining, no acidification or de-acidification, no selected yeasts, etc. They make Malvasia Dolce (sweet) from a stopped fermentation by filtration through a sack filter and it remains at about 4-6% alcohol with a bit of natural sweetness balanced by acidity. The other wines are fermented dry, including the Lambrusco The carbonation of these frizzante wines comes from the traditional method of refermentation in bottle, a method that does not require preservatives and which makes this wine, unlike those produced in charmat method, age better. The wines are not filtered and are topped with a crown cap (a traditional closure for some decades in this region). There may be resulting sediment and the bottles should be poured somewhat carefully without a lot of intense movement. These are very delicate and natural wines that have immense glugability and unique character. They are meant to be drunk simply as you would a refreshing beer or cider at cold temperature (even the red) with simple foods. They go particular well with cold cuts, prosciutto and dry sausages and gnocco – fried squares of dough – that are traditional in Parma.

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