Tasting Notes
I love good Lambrusco! It should be on everyone's lips at this time of year. Lambrusco may have a bad name from the mass produced versions of the late 20th century, but I can assure you things have changed. We range Lambrusco's like the Radice from Paltrinieri that are bone dry, effervescent and some of the most versatile drinks you will ever come across. Seafood, chicken, cured meats, cheese... you name it, Lambrusco will probably match it. Try a bottle, I dare you! - Chris L
Emilia-Romagna is home to some of Italy's most loved wines, Lambrusco chief among them, and turns out a whole spread of whites and reds to match the region's rich culinary tradition. It stretches around 240km across the middle of the country, tucked between Tuscany to the south, Lombardy and Veneto to the north and the Adriatic Sea to the east.
Rolling hills and Apennine peaks in the west give way to the lower plains around Parma, Modena and Bologna, while the river Po runs west to east along the northern border, moderating temperatures and sending cooling breezes across the vineyards nearby. The main grapes here are Malvasia, Lambrusco, Trebbiano, Bonarda, Barbera and Sangiovese.
| Product Type | Wine Sparkling Imported Non Champagne |
| Volume | 750ml |
| Country | Italy |
| Region | Emilia Romagna |
| Sub Region | Lambrusco |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |