Ambrosia – Mosto parzialmente fermentato

The color is ruby ​​red with intense purple hues, dense, impenetrable. Intense aromas of small red fruits, raspberries, blackberries and red currants stand out on the nose. In the mouth it is sweet, but well balanced by an acid-savory shoulder. Good persistence with hints of fruit and cherry jam.
  • Partially fermented must
  • Cagnina di Romagna 100%
  • 8 % vol
  • ▪ 2000 bottles produced

The harvest takes place in the last ten days of September, followed by the cold maceration of the grapes mashed at a temperature of 5 ° C for 3 days, then the fermentation proceeds at 18 ° C for another 5 days and finally it is interrupted by bringing the mass to temperatures close to zero.

The must obtained by separating the marc is then filtered and bottled ready for marketing as early as October.


The optimal serving temperature is 16 ° C. Traditional is the combination with roasted chestnuts, but the combination with dry pastries and baked desserts is excellent.

92/100 Austria
Daniele Cernilli:
94/100 Italy
Gambero Rosso​:
Tre bicchieri Italy

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