Caveriol Ros is a Lambrusco Dell'Emilia IGP that stands out for its intense violet colour and abundant, persistent mousse.

Obtained through maceration in stainless steel for 3-4 days and spontaneous fermentation with indigenous yeasts, this wine is neither clarified nor filtered, and is re-fermented in the bottle with a long ageing of at least 9 months on the lees.

On the nose, it offers an interesting and distinctive bouquet, with light fruity notes, spicy aromas and animal scents such as bay leaf and leather.

On the palate, it is well structured with flavours of almond and cinchona, which evolve leaving a spicy and tannic finish, guaranteeing excellent drinkability.

Perfect with structured dishes of Reggio Emilia cuisine, such as game or pappardelle with wild boar sauce, it is ideally served at 14-15°C.