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Made entirely of the Grasparossa (red-stemmed) variety of Lambrusco, grown using Integrated Pest Management* in two vineyards just south of Modena, planted between 1964 and 2002. This variety of Lambrusco grown in these soils gives the chewiest, deepest, darkest Lambrusco wine. The soils are limestone-based clay; the altitude is about 100 meters (330 feet) above sea level; yields are kept very low in order to concentrate the aromas and flavors. The grapes are normally picked in early October; after about 5-6 days of maceration on the skins at low temperature without fermentation the grapes are pressed, and fermented in special tanks from juice to sparkling wine in a single fermentation using indigenous yeasts. After several months on the lees in tank the wine is filtered and bottled. (Marco notes that extracting color by macerating at cold temperature like this extracts only the ‘first, most noble’ layers of flavor in the skins, avoiding the bitterness that would come if fermentation started with the skins.)
Notes: Marco says ‘Intense fresh young aromas and flavors of red fruits: cherry, raspberry, blueberry.’ Chewy on the palate, very different wine from the Sorbara, and much darker in color, deep purplish red with pink foam around the glass. Excellent with salumi, pizza, pasta with meat sauce, the hint of bitterness on the finish cuts right through rich flavors.
Note that we import this wine in regular shipments as soon as it’s fermented, and try to sell it within six months of the fermentation. Wines made by this method are much better when drunk fresh.