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.
Domenico Altariva grew up watching his parents work the land; so when he married and bought a house with his wife, Albertina, he also bought a little land that he would tend in his spare time. Right from the start they worked their vines with entirely natural products and made the most of their vineyard sites. When sons Fabio and Fausto joined the estate in 1991 the family took another step forward, building a new winery, acquiring more vineyards, and finally bottling the wine themselves; and in 1997 becoming organic. The family chooses to highlight the local grape Lambrusco, resulting in an intense, terroir-driven Lambrusco with a nose serious enough for even the most knowledgeable wine connoisseur.
Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.
Inspiring Thirst, page 236