Pederzana Cantolibero Lambrusco Grasparossa di Castelvetro 2016
A deep ruby red, with attractive purplish reflections, highlighted by the bead of lively bubbles. Persistent fruit salad notes mingle with hints of aromatic herbs, thyme and rosemary in particular. The rich, complex bouquet offers alternating dominant notes. Morello cherries provide the leitmotiv, accompanied by other swiftly changing fruit sensations. There are also curious fresh and piquant tones, distinctly reminiscent of ginseng and ginger. Nicely tangy, Cantolibero balances its rounded tannins with pleasant acidity and leaves the palate dry and cleansed. There is an attractive delicately tannic sensation that seems to attack one’s incisors on the finish, very similar to the unmistakeable sensation of biting into the skin of a Grasparossa grape.
An Ideal accompaniment for cold cuts and all fatty and succulent dishes, especially if pork-based. Excellent with soups, pasta with meat sauce, boiled meats and cheeses that are not overly mature. A versatile wine for drinking throughout a meal, it can also be enjoyed as an aperitif together with canapés, open sandwiches and little, intensely-flavoured hors d’oeuvres.
The terroir and microclimate of Pederzana are singular. Sunlight bathes the estate in the valley of Solignano Vecchio from the early morning onwards and it benefits from very cool air currents that create the ideal temperature fluctuation between day and night for the successful ripening of Grasparossa’s aromas and polyphenols. The clayey soil allows the vines to cope well even for quite long periods without any rain, and the constant ventilation means that the vegetation always remains dry. The vineyards are divided into two main zones: One just below the winery with south-easterly exposure and the other facing due east. This results in different ripening times and the development of varied characteristics within the Grasparossa that, ultimately, result in a richer blend for the final wines. Harvesting at Pederzana takes place entirely by hand in order to carefully select the ripest and healthiest parcels of grapes.
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.
A good quality, traditional, dry Lambrusco offers aromas of ripe black plum, raspberry, sweet mint and river cobble; on the palate, black cherry mingles with a slight effervescence. Enjoy the sweet, strawberry-tinged, quaffable stuff if that’s what you like but in the Italian region of Emilia-Romagna there are no less than ten distinct forms of the grape and a handful of zones dedicated to each unique character. Somm Secret—Today an increasing number or artisan producers are emerging to bring the dry, aromatic style back into fashion.