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2016 Lambrusco Grasparossa di Castelvetro Frizzante Secco
Fattoria Moretto
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
Wine Type: | red |
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

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

2024 Pignoletto Frizzante
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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...
If you're looking for value, look where no one else is looking.
Inspiring Thirst, page 211