Lambrusco “Vecchio Moro” has been produced for the first time in 1996 on the occasion of the centenary of the birth of “Nonno Moro” (Grandfther Moro). This leads to the name given to the wine and the tag dedicated to his memory around the neck of each bottle.
This wine was created with the intent to obtain a product having the traditional features of the Lambrusco of former days. This leads to the grapes chosen for its production: Lambrusco Grasparossa, Ancellotta and Marzemino, measured out with masterly skill. At the last stage of ripening, these grapes are followed up very closely , in order to obtain the best peculiarity of each one, that is to say: Grasparossa’s tannin and acidity, Ancellotta’s fruity taste and colour, Marzemino’s aromatic and full-bodied flavour, matching so well all together.
Thanks to the modern concepts of vinification and elaboration, we are able to make a wine suitable for the most demanding cutting edge palates, obtaining a soft, charming and well-balanced wine, surprisingly full-bodied thanks to the important velvety tannins.
Since the beginning of its production, it has achieved the complete approval of the customers, who fully appreciate its features, matching it to the Emilian cooking and not only. It’s indeed a glass that surprises us for its versatility, finding the right wedding with savoury meat dishes, besides being a pleasant joyful wine perfect for convivial times.
Many people are sceptical about Lambrusco, considering it a light wine of little importance, or even not to be worth considering, but after tasting “Vecchio Moro” they astonishingly “make peace with Lambrusco!!!”, giving credit to it.

Vinification: late harvest, submerged-cap fermentation on the skins at controlled temperature, from seven to ten days.
Processing: long re-fermentation in pressurized vats with selected yeasts at a controlled temperature.

Organoleptic.
Visual inspection: Intense ruby red color, full of vitality, with red foam,
Nose: bouquet combined with the vinous notes of red and black fruit typical of the lambrusco grape.
Taste: the impact of taste in the mouth, denotes the structure: it is warm, frank, full-bodied.
There’s a present tannin, well balanced from the sugar residual. Its surprises with its harmony and cleanliness.

Gastronomy: suitable as Emilian cuisine( Prosciutto di Parma, Salame, Mortadella, Culatello, Lasagne, Ragu’ alla Bolognese, Parmigiano Reggiano Cheese), pasta, cold cuts, roasted and grilled meats, fried fish dishes