Villa di Corlo Lambrusco Grasparossa NV 750ml

Product Info

Terroir
The Villa di Corlo Lambrusco Grasparossa is produced in the hills surrounding Castelvetro di Modena, one of the historic strongholds of the Grasparossa sub-variety of Lambrusco. The vineyards sit on clay- and limestone-rich soils, with layers of silt and marl that help retain moisture while promoting balance and aromatic intensity in the grapes. Castelvetro’s slightly higher elevations—compared to the plains where other Lambrusco varieties are grown—allow for greater diurnal shifts, preserving acidity while deepening color and tannin structure. The climate here is continental with gentle Mediterranean influence, bringing warm days, cool nights, and steady breezes from the Apennines. These conditions produce Lambrusco that is darker, fuller-bodied, and more structured than its fruitier cousins—Grasparossa is the muscular, red-fruited expression of the region, offering depth alongside refreshment.

Winemaking & Technical Notes
Grapes are hand-harvested and brought to the cellar for gentle pressing to retain vibrancy. Fermentation begins in temperature-controlled stainless steel to preserve freshness and primary fruit. The wine undergoes its second fermentation in pressurized stainless steel tanks (Charmat method), a technique chosen not for mass production, but because it emphasizes Lambrusco’s naturally lively, foamy mousse and crisp, refreshing texture. The wine retains a small amount of natural residual sugar—not sweetness, but softness—to balance the grape’s tannic frame. Minimal fining and filtration ensure clarity while maintaining fruit purity and color. The focus is on producing a wine that is vivid, dry-leaning, exuberantly aromatic, and deeply colored, true to Grasparossa’s character.

Tasting Notes
The Villa di Corlo Lambrusco Grasparossa NV pours a deep, opaque ruby-purple with a persistently frothy, violet-tinted mousse. Aromas are bold yet lifted: black cherry, ripe plum, blackberry compote, and crushed violets, layered with subtle notes of dark cocoa, licorice, and a hint of sweet spice. On the palate, it is dry-leaning, energetic, and fruit-forward, with a juicy bite of black raspberry and cherry skin, followed by savory undertones of graphite, black tea, and gentle tannin grip. The bubbles are finely textured, refreshing, and palate-cleansing. The finish is bright and slightly saline, leaving the impression of crushed berry, clean mineral lift, and subtle herbal spice. This is Lambrusco at its most compelling: vibrant, structured, and joyfully drinkable, but with enough depth to engage.

Food Pairing & Service
Serve chilled at 48–52 °F (9–11 °C) in a white-wine or universal stem (avoid flutes to let the aromatics expand). Lambrusco Grasparossa is one of Italy’s most food-versatile sparkling reds, especially with dishes from Emilia-Romagna. It excels with charcuterie—try Prosciutto di Parma, mortadella, speck, or coppa—and is a natural companion to Parmigiano-Reggiano, aged Pecorino, and balsamic-laced bruschetta. For heartier fare, pair with lasagne alla bolognese, pizza with spicy soppressata, grilled pork sausages, or gnocco fritto with salumi. Its acidity, tannin, and bubbles cut through richness while refreshing the palate. This wine is meant to be enjoyed young and vibrant, ideally within 2–3 years of bottling.