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Donelli Lambrusco Grasparossa di Castelvetro Amabile
Serve well-chilled as an aperitif with typical fare from the the Emilia-Romagna region including cured fatty charcuterie like mortadella. Also excellent with meat tortellini.
Spanning over 110 hectares, Donelli’s estate-owned vineyards are planted to various strains of the native Lambrusco varietal, as well as other indigenous grapes. All fruit is hand-harvested after careful vineyard selection. The grapes undergo multiple fermentations in refrigerated stainless steel tanks, helping to create the subtle effervescence and freshness showcased in each wine, via the Charmat method. Modern technology is combined with tradition, producing wines that have garnered acclaim throughout the world and made Donelli an internationally recognized brand.
With deep roots in the region, Donelli is actively involved in the culture of Emilia-Romagna, embracing all things local.
The Scaglietti line of wines pays tribute to Ferrari. Packaged in a proprietary bottle designed by celebrated Ferrari sports car designer Sergio Scaglietti, the sleek lines remind of his famous designs. This exclusive bottle was the only project Scaglietti took on in his retirement as a favor to his dear friend, Antonio. His signature graces every bottle.
As the culinary capital of Italy, Lambrusco, the local wine, is the ideal pairing to complement the traditional dishes of the region. To stress the versatility of their wines ability to pair well with a wide array of food, Donelli classifies some of their Lambruscos as DOP, a designation typically reserved for high-end food products in Italy, rather than DOC, normally associated with wines.
Extending from the Adriatic coast in the east, to the border of the Mediterranean Ligurian region in the west, Emilia Romagna is a large, central Italian region focused on a wide array of gastronomic specialties. The plains of Emilia host four well-defined subzones for its famous, lightly sparkling red, Lambrusco. The more coastal Romagna has the capacity to produce impressive wines from Sangiovese and Albana.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.