Wines
Lambrusco Grasparossa Sbiadí dop
In production, the grapes are pressed directly and the skins are separated, but have time to set a nice pink color tone on the wine. The deliciously pearly style is then produced by allowing the produced wine to ferment a second time, in this case in temperature-controlled stainless steel pressure tanks, according to what is known as the Charmat method. The wine rests on the lees for six months and is then bottled unfiltered. The sugar content of the wine is three grams per liter, which means a dry style.
| CLASSIFICAZIONE: D.O.C. | Controlled Denomination of Origin) |
| AGE OF THE VINEYARD: | Past 40 years |
| USED VINE: | Lambrusco di Grasparossa di Castelvetro 100% from a more than 50 years old clonal selection of a single vineyard |
| VINE TRAINING SYSTEM: | spurred cordon with 60/65 quintals per hectare yelds. |
| SOIL: | silt 30% and bright clay 70% |
| YELD IN WINEMAKING: | 4/6 maceration at controlled temperature and fermentation in steel for must |
| ANNUAL PRODUCTION: | 13.000 bottles |
| HARVEST: | by hand |
| ALCOHOL CONTENT: | 12% vol |
| SERVING TEMPERATURE: | 12/13° |
| COMBINATION: | cold cuts, roast suckling pig. |
| Bouquet and taste | A pearly rosé with notes of red cranberries, strawberries and cherries. The taste is dry and healthy, fresh and fruity with fine, light bubbles. Try Sbiadí as an entry wine for a small selection, preferably a light charcuterie plate with Italian delicacies, such as fennel salami and coppa. Cool the wine and serve it at 8-10 degrees. |
Fattoria Moretto
Fattoria Moretto, established in 1971, Is a small family-run reality, in which Lambrusco Grasparossa di Castelvetro is produced since three generations. From the heart of Emilia Romagna region, in the territory of Lambrusco Grasparossa, at about 200 metres above sea level, Fausto and Fabio Altariva cultivate their lands with passion. In 1995, Fausto decided to convert the vineyard cultivation to the “integrated production” method, first step to biological agriculture. At the end of the 90s, the winery moved to the “Martinotti” or “Charmat” method, in constant search of a cleaner and more elegant product. They are the older age vineyards actually, which are turning the evolution path in the making of the two “cru”, flagships of the family. Nowadays, with all its wines in purity, Fattoria Moretto production aims to express with personality the Lambrusco Grasparossa territory, showing Fausto and Fabio’s attitude, more than about business politics centred on quantity, towards an administration which aims to continuously improve the quality of the product and of the service offered.
Emilia-Romagna
On the northern peninsula of Italy lies Emilia-Romagna, a sprawling area that, as the name suggests, was once two distinct regions. Within the region are distinctly different climates and soils, from Emilia’s rolling hills in the west, influenced by the Apennines, to Romagna’s plains to the east of Modena and Bologna. Viticulture began here in the 7th century, when vines were introduced by the Etruscan people. It is difficult to characterise the wines of this region, except to say that the region is unique in its sheer diversity. Emilia’s best-known wine is Lambrusco, the much-misunderstood delicate bubbly red whose best examples are seldom found abroad. In its native region it is enjoyed as a dry wine that is exceptional with local cuisine. There are three DOC zones for Lambrusco - Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro and Lambrusco Salamino di Santa Croce - as well as a Lambrusco subappellation under the Reggiano DOC
