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2014 Pignoletto Frizzante

Fattoria Moretto

2014 Pignoletto Frizzante Fattoria Moretto - Kermit Lynch Wine Merchant
Brothers Fabio and Fausto Altariva are making the region of Emilia-Romagna very proud these days, slaying the Lambrusco competition and championing the aperitivo hour with their juicy Pignoletto. Kermit summed it up nicely when he first wrote to us about this discovery: “I’m drinking for my apéritif a wonderful white sparkler from Fattoria Moretto—Pignoletto Frizzante. Really worth importing, great drinking all year round.” We think this local variety will outshine the finest Prosecco any day of the week, but we’ll let you be the judge. –Jane Berg
$18.95
Vintage: 2014
Bottle Size: 750mL
Blend: Pignoletto
Appellation: Pignoletto dell’Emilia IGP
Country: Italy
Region: Emilia-Romagna
Producer: Fattoria Moretto
Winemaker: Altariva Family
Vineyard: 30 years, 0.5 ha
Soil: Sandy Clay
Farming: Organic
Alcohol: 12%

More from this Producer or Region

About 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.

More from Emilia-Romagna or Italy

2016 Lambrusco Grasparossa di Castelvetro Frizzante Secco

Fattoria Moretto  Italy  |  Emilia-Romagna  |  Emilia-Romagna

$19.95

2016 Pignoletto Frizzante

Fattoria Moretto  Italy  |  Emilia-Romagna  |  Pignoletto dell’Emilia IGP

$18.95

2015 Friuli Colli Orientali Ribolla Gialla

La Viarte  Italy  |  Friuli  |  Colli Orientali di Friuli

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2015 Müller Thurgau “Sass Rigais”

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2016 Lumassina

Punta Crena  Italy  |  Liguria  |  Colline Savonesi

$20.00

2009 Venezia Giulia Sauvignon Selezione

Edi Kante  Italy  |  Friuli  |  Venezia Giulia

$60.00

2016 Monferrato Rosso

Tenuta La Pergola  Italy  |  Piedmont  |  Monferrato Rosso

$14.00
$36.00

2016 Rosso Dei Dardi

A. & G. Fantino  Italy  |  Piedmont

$20.00

2016 Friuli Colli Orientali Pinot Grigio

La Viarte  Italy  |  Friuli  |  Colli Orientali di Friuli

$20.00
$40.00

2013 Chianti Classico

Villa Di Geggiano  Italy  |  Tuscany  |  Chianti Classico

$28.00

When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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