The often-misunderstood Lambrusco is frothy and delicious. It is made from Lambrusco grapes that are planted on the Apennine foothills in the south of Emilia-Romagna in soils comprised of sand, silt, and marl. The sloping vineyards and slightly heavier soils produce concentrated wines that are rich in flavor and often accompanied by some sweetness.
Like Prosecco, the wine is made using the Charmat method. The first fermentation occurs at low temperatures, which preserves the wine’s fresh red fruit aromas and minimizes the extraction of tannin from the skins. The second fermentation occurs in a closed tank where CO2 is captured by the liquid infusing the wine with a gentle fizz.
The DOC region of Lambrusco Grasparossa di Castelvetro is the furthest south in Emilia Romagna. By many it is considered the finest DOC for Lambrusco. Its more moderate climate, less fertile soils and earlier ripening clones produces lower yields of fully mature grapes resulting in wines rich in color, aroma, and flavor.
This wine is deep purple red in color with aromas of fresh strawberries and violets. Take a sip and a light touch of effervescence accompanied by flavors of plum and wild berries emerge. This refreshing, versatile wine pairs fantastically with the lightest of appetizers or the heartiest cured meats and aged cheeses.
- Alcohol: 8%
- Bottle Size: 750 ml
- Varietal: Lambrusco
I prefer the less sweet Lambruscos, usually of the grasparossa variety. This lambrusco of 90+ Cellars is classified as "amabile" (sweet) but it was, surprisingly, not too sweet, though still on the "amabile" side. A simple but quite enjoyable wine.