Pederzana Gibe Lambrusco Grasparossa di Castelvetro 2017 Front Label
Pederzana Gibe Lambrusco Grasparossa di Castelvetro 2017 Front LabelPederzana Gibe Lambrusco Grasparossa di Castelvetro 2017  Front Bottle Shot

Pederzana Gibe Lambrusco Grasparossa di Castelvetro 2017

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Lively red with purple highlights; persistent mousse with a lovely lilac-pink hue. Fresh, fruity and soft aromas with a broad, inviting nose. Sprightly fruity and soft; moderate tannins leave the palate pleasingly refreshed

    Critical Acclaim

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    Pederzana

    Tenuta Pederzana

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    Tenuta Pederzana, Italy
    Tenuta Pederzana Winery Image
    Following WWII, Franco Simonini and his wife Margherita collaborated closely with the University of Bologna in a bid to identify the best clones of the noble variety prevalent in the area, Grasparossa di Castelvetro. After much experimentation, he succeeded in isolating a clone of Grasparossa which, years later, his nephew Francesco Gibellini – who now runs the company with his uncle Massimo – discovered to be unique among the range of clones registered with the Experimental Institute for Viticulture. Growing from an estate of only 2.5 acres, to the 35 acre estate that it is today, Pederzana remains focused on preserving its ancient strain of ­Grasparossa grafted onto Golia rootstock in Guyot-trained vineyards. The vineyards have the ideal ­conditions for cultivating Grasparossa with rich aromas and excellent polyphenol levels.

    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.

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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.

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    What are the different types of Champagne and sparkling wine?

    Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.

    How is Champagne and sparkling wine made?

    Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) 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, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.

    What gives Champagne and sparkling wine its bubbles?

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel.

    How do you serve Champagne and sparkling wine?

    Ideally for storing Champagne and sparkling wine in any long-term sense, it should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.

    How long does Champagne and sparkling wine last?

    Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

    HNYPDZLGI17C_2017 Item# 529849

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