Pederzana Gibe Lambrusco Grasparossa di Castelvetro 2016
Excellent as a summer aperitif; ideal with tortellini or tagliatelle in Bolognese sauce, delicately flavored dishes and fish.
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.
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, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. 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.