The Lambrusco di Sorbara grapes are sourced from selected plots in the Soliera region of Modena, where the vines are planted in sandy-clay soils. Initially a dry base wine is produced, and a sweeter wine (also produced from Lambrusco di Sorbara) is added to this at bottling. This results in a still wine of around 13-14 g/l of sugar. Then they use a 'pied de couve' (preparation of yeast) to start the second fermentation in bottle - which lasts a few weeks. The wine is ready after 3-4 months.
Appealing deep pink in colour, which may appear opaque as the wine is not disgorged after bottle fermentation. Subtle raspberry and strawberry aromas with delicate, dried rose petal notes. Textural and savoury on the palate with fine cherry and red berry fruit. Fresh, dry, sustained finish with a fine mousse.
Drink with charcuterie such as the local Culatello salami or Parma ham. For an alternative, try with fish tempura.
Decanter World Wine Awards 2020