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Mille Novecento Ventotto Lambrusco di Modena 1928 Cavicchioli

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Living in the present while remaining faithful to its original philosophy. This is the spirit of the late Lambrusco Mille Novecento Ventotto by Cavicchioli, a witness to the passion and passion of father to son, from generation to generation, since in 1928 the history of Cellars began. Served very fresh is an ideal accompaniment for many dishes, made from meat, salami, stuffed pasta and fried.

Product Details

Data sheet

Mille Novecento Ventotto
Lambrusco of Modena DOC
Vino rosso
Production area
Emilia Romagna
Production area (municipality)
Grape variety
Lambrusco Grasparossa
Lambrusco Salamino
Lambrusco Sorbara
System of cultivation
Double curtain and back with cord pruningrammed
Grapes harvested around the second half of September are harvestedIn red and criomacerate for 2-3 days at low temperature (1-3 °); afterAlcoholic fermentation of about 10-15 days on skins in must, withSelected yeasts and temperature of 15-18 ° C, followed by fermentation, ofLong Charmat type, 3 weeks at a controlled temperature of 15-18 ° C
10,50% vol.
Serving temperature
9-12 °C
Typical dishes of Emilia-Romagna cuisine
0,75 l.
Dark violet
Fine and persistent
Forest fruits with spicy notes
Full, soft and elegant
Manufacturer: Cavicchioli

For over 80 years Cavicchioli has dedicated itself to the art of producing wine with extreme respect and pleasure.

Since 1928 the Cavicchioli family has dressed up an ancient way of making good wine with a refined technique. Synthesis of an epic of the Emilian wine, from family saga to great reality.

At the end of the 1920s, Italy discovered it had immense treasures of archeology, beautiful landscapes and therefore an inestimable potential for a new business: tourism. The unique heritage of the world also includes native grapes that color the vineyards of the Belpaese.

In San Prospero, a small town near Modena, in that same period, a man with a passion for his land, rich in beauty and history like much of Italy, turned a workshop behind his home into a cellar. It was the first who had the will to crush the Lambrusco grapes, to ferment the must in barrels and to bottle it when the moon was "good". He is Umberto Cavicchioli and he wanted to give his symbolic name to his Lambrusco di Sorbara: Tradition. The family acquires great importance over time. The Cavicchioli brothers, Claudio and Sandro, grandchildren of the founder Umberto who for years has moved the company, creatives and entrepreneurs, geniuses from Emilia, on the subject of movement, at Rosso Ferrari have been able to accompany Rosso Lambrusco to the full.


Order it before 17 hours and 31 minutes and receive it Wednesday 22 January with Corriere GLS/SDA

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