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Lambrusco Grasparossa di Castelvetro Frizzante Secco
Fattoria MorettoYou might notice a brand-new mention adorning the back label of Moretto’s intoxicating dry Lambrusco: “Montebarello 155” refers to an association of growers within the Grasparossa di Castelvetro DOC, denoting wines crafted exclusively from hillside sites. Most Lambrusco is grown in the high-yielding, fertile plains of the Po Valley, and even within this small appellation only a portion of vineyards can boast the terroir perks of the cooler, drier foothills. In the glass, this translates to vivid and complex aromas of wild berries, penetrating flavor, and an almost dusty mineral backbone. Once again, Moretto sets the standard for dry sparkling red wine—the new release is dangerously hard to put down.
—Anthony Lynch
Wine Type: | red |
Vintage: | NV |
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: | 11.5% |
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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...
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312