"Il mio Lambrusco" 2023 - Camillo Donati

Emilia Rosso IGT "Il Mio Lambrusco" - Camillo Donati

"Il mio Lambrusco" by Camillo Donati is the typical wine of the area, obtained from Lambrusco Maestri grapes in purity, a slightly edgy vine that has always been Donati's faith and vinifies in purity.The grapes are grown in a hilly area, containing the natural productive exuberance of the vine, in order to obtain a particularly rich and aromatic Lambrusco. "Il Mio Lambrusco" is presented in a ruby ​​red glass with violet reflections. The nose is full of aromas of red fruit and vinous notes. On the palate it is full-bodied, with a strong, harmonious personality, with excellent acidity and a light tannic texture that is perfect to pair with traditional dishes. A glass of "My Lambrusco" is you are immediately there to look for another.

Service

It is recommended to taste it at a temperature of 8/10 ° in tulip glasses, even if Donati says it should be drunk at room temperature, like an important red. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairings

Excellent with first courses, to be matched with rich traditional dishes of Parma, to try with pumpkin ravioli.

Cellar: Camillo Donati

The Camillo Donati winery is located on the hills of Langhirano, about 20 km south of Parma. The story of the winery begins in the early twentieth century with the grandfather, who plants the first vineyard in Arola for the need to feed the family. Over the years the hectares of vineyards have increased, and today Camillo cultivates 11 hectares according to organic methods (certified since 2001) and biodynamic. The cultivated vines are mostly aromatic Malvasia of Candia, Sauvignon, Moscato Giallo, Barbera and Lambrusco Maestri, with small quantities of Trebbiano, Pinot Bianco, Merlot and Cabernet Franc. In the vineyard, Camillo Donati performs all his work manually excluding any form of mechanization, and uses only copper and sulfur for protection. In the cellar minimizes human intervention, fermentations are natural with only indigenous yeasts, and all the grapes, even the white ones, are vinified in red with maceration on the skins, no clarification or acidification or deacidification are carried out before bottling . Donati's words summarize his whole belief: "In the cellar we commit ourselves not to destroy what Nature has given us, aware of our human frailties and imperfections. So we vinify the grapes according to the criteria dictated by our ancient traditions, in the deepest respect of this extraordinary product. The sparkling of our wines takes place through the traditional method of natural refermentation in the bottle, which does not require any chemical preservatives. The wine thus produced - unlike the charmat method - getting older improves. All this for us is not just a job, but a modus vivendi, which allows us, thank God, to live in symbiosis with Nature, sharing the wonderful annual cycle of the vine, savoring the alternation of the seasons.