This variety of Lambrusco is distinguished by relatively pale pinkish red color, and an appetizing aroma and flavor of red berries and violets (Ian d’Agata says that it’s sometimes called Lambrusco di Viola for this reason; check his excellent book for information about the different varieties of Lambrusco). This example is made entirely of Lambrusco di Sorbara, grown just north of Modena; the vines were planted in 2005. Altitude is less than 100 feet above sea level; the soil is a mixture of sand and clay. The grapes are normally picked in mid-September, pressed immediately, then fermented all the way from juice to sparkling wine in a single fermentation, using native yeasts; this takes about a month, at low temperature. (Special reinforced tanks are used, to withstand the pressure of the CO2.) After several months on the lees, the wine is filtered (but not fined) and bottled, with a small amount of residual sulfites. Less than 2,000 cases are made annually.
This Lambrusco is bright pink in color with red and violet glints, with abundant bubbles when freshly poured, extremely appetizing to look at. Marco describes it as ‘Young and fresh, with aromas and flavors of strawberry, violets and rosemary.’ A hint of bitterness balances the fruitiness on the palate, making this irresistably drinkable and excellent with a wide range of dishes, including pizza, fresh pasta with ragù Bolognese, and all kinds of salumi. I bet this would make amazing spritzes, too.
Note that we import this wine in regular shipments 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.
Young and fresh, with aromas and flavours of strawberry, violets and rosemary.
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