Barbolini NV 'Lancillotto' Lambrusco Grasparossa di Castelvetro DOC

Barbolini NV 'Lancillotto' Lambrusco Grasparossa di Castelvetro DOC

Item Number: 6533

UPC: 0-893928002504

Country: Italy
Region: Emilia-Romagna
Sub Region: Emilia-Romagna
Appellation/AVA: Lambrusco Grasparossa di Castelvetro DOC
Estate Grown Wine: Yes
Grape(s): 100% Lambrusco Grasparossa
Type: Wine - Sparkling
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 11.5
Viticulture: Certified Organic
Soil Type: Clay
Elevation: 660 meters

Winemaking Notes:  Grasparossa di Castelvetro is the smallest wine producing DOC south of Modena, with a reputation for high-quality Lambrusco. To earn this appellation, wines must be composed of at least 85% Lambrusco Grasparossa, a clone that produces dry, full-bodied, and food-friendly wines with ample tannins. The Lancilloto is made up entirely of this clone. It’s grown at 660 meters, vinified with natural yeasts in a temperature-controlled environment.

Tasting Notes:  This is a medium-weight, food-friendly wine, with notes of plum, minerality, and dried herbs.

Food Pairing: Cured meats, egg pasta
Try: Egg Noodles with Peas and Mushrooms

About Lambrusco: Lambrusco has been known since Roman times for its naturally sparkling, refreshing properties. The grape is grown in five DOC regions, mostly in Emilia Romagna: Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce, Lambrusco Reggiano, and Lambrusco Mantovano. The wine is noted for high acidity and berry flavors. Secondary fermentation traditionally happens in bottle, producing a dry table wine, but the introduction of the Charmat method made for a new, sweeter style of sparkling wine that was immensely popular in the 70s and 80s in the US. There’s recently been a return to the drier, more food-friendly style that makes it a refreshing tableside companion for Emilia Romagna’s rich cuisine.

Wine Enthusiast 'Best Buy' (12/2003)
"Real Lambrusco is a rarity in this country, but here it is, purple hued, with just enough fizz to help cut through the fattiness of fine salume. It’s grapy and dry, with hints of anise and herbs that prevent it from being too simple."