Lambrusco di Sorbara

 

Lambrusco di Sorbara Secco Vigna del Cristo di Cavicchioli comes from vineyards that are in a place called Cristo, in the area of Sorbara, in the province of Modena. Usually, it is produced only with Lambrusco di Sorbara grapes, but sometimes are used Lambrusco Salamino grapes too, for the 40% maximum.

Lambrusco di Sorbara vine variety has two peculiarities. The first is that it is known also as uzelino or oselino beacuase, since it is near woods, it is often visited by birds who eat the grapes. The second is millerandage: grapes are very small, with a few millimetres diameter, because an anomaly in the flowers prevents from a full maturation. Due to this characteristic, Lambrusco di Sorbara is a unique and precious wine.

Treatment: Lambrusco di Sorbara grapes are harvested exclusively by hand between the end of September and the beginning of October and ferment in steel tanks at a controlled temperature (from fifteen to eighteen degrees) for a period that goes from ten to fifteen days. Then the wine is re-fermented with the Charmat method for a month or five weeks.

Description: the colour is light ruby red, with a “face powder” coloured foam and a the smell one can feel roses, strawberries, red oranges and violets. Taste is fresh, balanced and flavourly, with a fruity aftertaste.

Complement: it matches well with ready-sliced meats, fried dumpling, main dishes, fish dishes or dished seasoned with ragu, red meats, pizza, vegetables, cheeses, zampone and boiled meats.