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Fiorini Lambrusco Becco Rosso 2016

Red Sparkling Wine from Emilia-Romagna, Italy
    0% ABV
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    Winemaker Notes

    A blend of Grasparossa di Castelvetro and Lancellotta. The Lancellotta is a less tannic clone that helps round out and soften the impact of the burly Grasparossa. Deep red with a delicate nose, this is approachable and ideal as an aperitivo.

    Critical Acclaim

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    Fiorini

    Fiorini

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    Fiorini, Emilia-Romagna, Italy
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    The Fiorini family has managed this estate for four generations. Alberto and Cristina Fiorini, brother and sister, are now at the helm and continue to produce outstanding Lambrusco, one of the most typical and authentic wines of the province of Modena. A new estate within the Colli Bolognesi DOC appellation has recently been purchased and Cristina and Alberto now also have a very intriguing Pignoletto frizzante to offer (Pignoletto is an indigenous white varietal of the area). But this is not all: the family also produces a heavenly Aceto Balsamico Tradizionale di Modena "affinato" (aged for 12 years in wood) and "extravecchio" (aged for 25 years in wood)!

    Emilia-Romagna

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    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.

    Champagne & Sparkling

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    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.

    SKRIFN023_2016 Item# 240522