Venturini Baldini Marchese Manodori Lambrusco  Front Label
Venturini Baldini Marchese Manodori Lambrusco  Front LabelVenturini Baldini Marchese Manodori Lambrusco  Front Bottle Shot

Venturini Baldini Marchese Manodori Lambrusco

  • JS90
750ML / 12% ABV
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750ML / 12% ABV

Winemaker Notes

A harmonious blend of the Lambrusco varieties Marani, Maestri, Salamino, and Grasparossa, grown on clay-sandy soils. The grapes are harvested in the first ten days in September. Short Charmat method. Pleasantly fruity and spicy, recalling wild violet and mellow cherry perfumes with a delicately spicy fragrance of clove and pepper. Medium-bodied with lively tannin; balanced, fresh and very refined.

Critical Acclaim

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JS 90
James Suckling
Fascinating aromas of cherries and flowers with hints of spices. Medium body, light bubbles and a fresh and delicious finish. From organically grown grapes.
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Venturini Baldini

Venturini Baldini

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Venturini Baldini, Italy
Venturini Baldini Venturini Baldini Estate Winery Image
Venturini Baldini is a 130ha estate from the 17th century, situated in the hills between Reggio Emilia and Parma. Since 1976 they have been producing organic Lambrusco and sparkling wines as well as premium balsamic vinegars and balsamic condiments. In 2013, Giuseppe and Julia Prestia took over the estate from the Venturini Baldini family, continuing the visionary work of the previous owners to produce organic sparkling wines of only the highest quality, focusing mainly on Lambrusco and sparkling rose’ wines.

The vines, mainly autochthonous Lambrusco varieties, grow in c. 30ha of vineyards at an altitude of c. 170 to 370m, in clay-rich soils. Since the early 1990’s, Venturini Baldini has been producing only organically certified products. The winery was one of the first in Italy and the first in the region to switch to an entirely organic production, and this commitment is now deeply rooted in our approach to farming and wine making.

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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 red sparkling wine?

Red sparkling wine comes from a handful of wine regions across the globe, but Italy produces the most types compared to other countries. While the sweet style of Lambrusco is best known globally, Lambrusco actually comes in many styles. From dry to not-so-dry, Lambrusco can be incredibly aromatic, concentrated, full of flavor and appear in a range of colors from deep purple to bright pink (to gold). Travelling slightly north from Lambrusco’s homeland of Emilia Romagna, the Piedmont region of Italy wins many hearts over with its slightly sweet, rose scented Brachetto d’Acqui from Asti. Piedmont and northern Italy are home to a plethora of rare and unique red sparkling wines, often made from the Barbera and Freisa grapes. West of here, on the Alpine border of France and Switzerland, the region of Savoie boasts its own version. This cheerful and charming red sparkling wine, often from the cru of Cerdon is, by law, composed of 100% Gamay or Gamay blended with a small amount of Poulsard. Portugal makes its own version from the Baga grape. Last but certainly not least, going half-way around the globe, brings us to Australia where sparkling Shiraz is a frequently consumed beverage, especially at brunch, barbecues and Christmastime.

How is red sparkling wine made?

Red sparkling wine is made using the same methods used to make clear and rosé sparkling wines, however in contrast with these regions, which often have to adhere to methods prescribed by law, red sparkling wine methods are often the decision of the winemaker. Lambrusco can be made using the Martinotti or Charmat method (the carbonation process usually occurs in a stainless steel tank), the traditional method (like that used for Champagne) or even the methode ancestrale (a method that uses residual grape sugar for the second fermentation). Brachetto d’Acqui is typically made using the Charmat method while in Savoie the methode ancestrale is popular. Sparkling Shiraz is produced in any of the above ways.

What gives red sparkling wine its color and bubbles?

The color in red sparkling wine comes from the red pigments in the grape skins during the initial fermentation and maceration process. 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 red sparkling wine?

For serving, cool red sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking red sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.

How long does red sparkling wine last?

Most red sparkling wines are intended for early consumption. Once opened and stoppered with a Champagne stopper, the effervescence will usually last for a few days. If you are unsure, consult a wine professional for guidance.  

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