Details:
Producer: Podere Sottoilnoce
Vintage: 2023
Variety: Lambrusco Grasparossa
Country: Italy
Region: Emilia Romagna
Terroir: Calcareous, Silt, Loam
Farming: Organic
Fining/Filtration: None
Added SO2: None
ABV: 12.5%
Description:
This comes from a project initiated by dear friend and importer Giorgio de Maria in which he collaborates with Italian winemakers to make bottlings exclusively for the Australian market. In this instance he has collaborated with Podere Sottoilnoce, started in 2016 by Max Brondolo, who today farms 6.5 hectares of vineyards around the village of Castelvetro di Modena in Emília-Romagna.
Grasparossa is one of the more structured and intense types of Lambrusco, yet here the term is only referenced in jest, with the wine itself being much more playful. After a short and gentle maceration and fermentation in cement tanks, the wine was then re-fermented with must during the April after harvest. The result is a dark sparkling rosé that's joyous and fruity, with some savoury yeasty complexity, which is wonderfully versatile – great with or without food and in any sort of weather.
This is one of the most effortlessly delicious bottles we have had the pleasure of sharing in recent months, and presents really excellent value. Grazie Giorgio and Max!
Details:
Producer: Podere Sottoilnoce
Vintage: 2023
Variety: Lambrusco Grasparossa
Country: Italy
Region: Emilia Romagna
Terroir: Calcareous, Silt, Loam
Farming: Organic
Fining/Filtration: None
Added SO2: None
ABV: 12.5%
Description:
This comes from a project initiated by dear friend and importer Giorgio de Maria in which he collaborates with Italian winemakers to make bottlings exclusively for the Australian market. In this instance he has collaborated with Podere Sottoilnoce, started in 2016 by Max Brondolo, who today farms 6.5 hectares of vineyards around the village of Castelvetro di Modena in Emília-Romagna.
Grasparossa is one of the more structured and intense types of Lambrusco, yet here the term is only referenced in jest, with the wine itself being much more playful. After a short and gentle maceration and fermentation in cement tanks, the wine was then re-fermented with must during the April after harvest. The result is a dark sparkling rosé that's joyous and fruity, with some savoury yeasty complexity, which is wonderfully versatile – great with or without food and in any sort of weather.
This is one of the most effortlessly delicious bottles we have had the pleasure of sharing in recent months, and presents really excellent value. Grazie Giorgio and Max!
