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Fill out your info and we will notify you when the 2016 Lambrusco Grasparossa di Castelvetro Frizzante Secco Fattoria Moretto is back in stock or when a new vintage becomes available.


2016 Lambrusco Grasparossa di Castelvetro Frizzante Secco

Fattoria Moretto

2016 Lambrusco Grasparossa di Castelvetro Frizzante Secco Fattoria Moretto - Kermit Lynch Wine Merchant

I’m afraid we didn’t pick the wine that was easiest to pronounce for the American market. We picked the wine from the single best growing area for the Lambrusco grape in all of Italy: Castelvetro, home to the Grasparossa clone of the Lambrusco grape. This is where the darkest, fullest-bodied, earthiest, most complex, most red-wine-like Lambruscos are produced. Once you taste one, it is pretty difficult to drink any of the light, wispy versions without being disappointed. Moretto’s Lambrusco is a deep, characterful, refreshing wine that can be enjoyed from antipasti all the way through the main course, cheeses, and beyond. Dry red Italian sparkling wine with dinner? You’ll love it.

Anthony Lynch

Vintage: N.V.
Bottle Size: 750mL
Blend: Lambrusco Grasparossa
Appellation: Emilia-Romagna
Country: Italy
Region: Emilia-Romagna
Producer: Fattoria Moretto
Winemaker: Altariva Family
Vineyard: 19-39 years
Soil: Clay and silt
Aging: Aged in stainless steel
Farming: Organic (certified)
Alcohol: 11%

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.

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Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch

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