Zanasi, Lambrusco di Sorbara 2025 750ml

Product Info

The 2025 Zanasi "Mytik" Lambrusco di Sorbara D.O.P. Secco is a highly elegant, vibrant, and bone-dry sparkling wine produced by the Zanasi family just south of Modena in Emilia-Romagna, Italy. Sorbara is widely considered the most refined of all Lambrusco clones, celebrated for its exceptionally pale color, explosive floral aromatics, and electric acidity. True to the variety, Zanasi's 2025 release delivers immense energy and crystalline precision, presenting a style that drinks more like a high-vitality sparkling rosé than a heavy sparkling red.

• Aroma: The glass pours a bright, transluscent pinkish-rose with brilliant violet reflections and a lively, evanescent foam. It opens with an extremely appetizing, perfumed bouquet of wild strawberries, raspberries, and red currants, underscored by an unmistakable floral lift of violets and wild roses alongside hints of forest herbs like rosemary. 
• Palate: Light-bodied, fiercely effervescent, and driven by a fine, creamy mousse. The palate is a beautifully balanced, “harmonious blend of fresh fruitiness and tartness, accentuated by mouthwatering acidity.” Vibrant flavors of tart cherry, cranberry, pomegranate, and blood orange zip across the tongue. 
• Finish: Crisp, thoroughly dry, and highly sapid. It finishes with a thirst-quenching saline minerality and a subtle, pleasant hint of herbal bitterness that balances the primary fruit and coaxes you back for another sip. 

• Terroir: 100% Lambrusco di Sorbara sourced from estate vines planted in 2005 on flat, alluvial plains sitting less than 100 feet above sea level. The soils are an ideal, well-draining mixture of sand and clay.
• Winemaking: The grapes are harvested in mid-September and immediately pressed, keeping skin contact to an absolute minimum to preserve the wine's delicate pale hue. It is vinified via a single continuous fermentation from fresh juice directly to sparkling wine inside special reinforced, temperature-controlled stainless steel vats utilizing native yeasts. 
• Aging & Chemistry: Following fermentation, the wine rests on its fine lees for several months to build a subtle texture before a light filtration. It is bottled dry with a refreshing 11% ABV, a remarkably high and crisp 8 g/l total acidity, and a low residual sugar of 7 g/l. Micro-production sits under 2,000 cases annually. 

• Serving Tips: Serve properly chilled between 8–10°C (46–50°F). Wines crafted using this single-fermentation tank method are built for immediate pleasure—they are at their absolute peak when drunk incredibly fresh within six months to a year of release. 
• Food Pairings: Sorbara's high acidity and bubbles make it a legendary palate cleanser for cutting through fat, salt, and rich starches:
  • Emilian Salumi: A textbook pairing for prosciutto di Parma, mortadella, salame, and warm gnocco fritto.
  • Classic Pasta & Pizza: Excellent with wood-fired pizzas, lasagna, or fresh egg tagliatelle tossed in a rich ragù Bolognese.
  • Cheeses: Pairs beautifully with shards of aged Parmigiano-Reggiano or soft, bloomy-rind cheeses