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2014 Lambrusco Secco
Fattoria Moretto
Wine Type: | sparkling |
Vintage: | 2014 |
Bottle Size: | 750mL |
Blend: | Lambrusco Grasparossa |
Appellation: | Lambrusco Grasparossa di Castelvetro |
Country: | Italy |
Region: | Emilia-Romagna |
Producer: | Fattoria Moretto |
Winemaker: | Altariva Family |
Vineyard: | 19 - 39 years, 4.6 ha |
Soil: | Clay and silt |
Farming: | Organic |
Alcohol: | 11.5% |
More from this Producer or Region

2024 Lambrusco Grasparossa di Castelvetro
Italy | Emilia-Romagna
Dry red Italian sparkling wine with dinner? You’ll love it.

2024 Lambrusco Grasparossa di Castelvetro “Monovitigno”
Italy | Emilia-Romagna
This fully dry, frothy red from Fattoria Moretto might just be Italy's happiest wine.

2024 Pignoletto Frizzante
Italy | Emilia-Romagna
It’s tart and juicy like a fresh mandarin, with invigorating acidity ideally suited to cut through the region’s signature Parmigiano-Reggiano and prosciutto di Parma.

About The Producer
Fattoria Moretto
About The Region
Emilia-Romagna
Primarily dominated by the expansive plains of the Po Valley, Emilia-Romagna—a diagonal band stretching from Piacenza in the north all the way to Rimini in the southeast—also features a long span of Apennine Mountains and foothills, at the base of which lie its major cities such as Parma, Modena, and Bologna along the historic Via Emilia. While the flatlands are home to some viticulture, the Apennines provide elevation and ventilation in contrast with the hot, humid, stagnant valley below, in addition to poor, well-draining soils favorable to the production of more serious wines.
Given the rich local cuisine that relies heavily on lard, cheese, and fatty meats like pork, Emilia-Romagna is first and foremost a land of fizzy wines. These light frizzanti have the acidity to cut through fat along with a palate-cleansing sparkle. Most important is the indigenous red Lambrusco, a family of grapes whose wines brilliantly complement flavorful dishes such as tagliatelle al ragù, tortellini al brodo, or simple antipasti of local meats and cheeses like prosciutto di Parma, mortadella, and parmigiano reggiano (if you’re lucky, drizzled with traditional balsamic vinegar of Modena).
While Lambrusco’s image suffered in the past because of mass-produced sweet versions, small producers today are crafting traditional, terroir-driven dry wines that are absolutely mouth-watering. These jovial, food-friendly quaffers are right at home in the KLWM portfolio.
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Kermit once said...

Kermit once said...
Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.