Tasting Notes
It's "Lambrusco" like these that really get me excited! No wine in my mind is more versatile with food than Lambrusco. Salad and seafood, white and red meats, Italian or Asian cuisine, Lambrusco works. It's just a matter of picking the right one! The Puntorosso is the quintessential Lambrusco dell Emilia - everyone needs a bottle or three! Sparkling red made from 100% Grasparossa, which produces a darker, richer style of lambrusco yet it's not heavy or viscous. In fact it's quite light on it's feet but finishes very dry with some tannin. This is perfect with those high-fat cuts of meat, soft and semi-hard cheeses... my choice, burrata and proscuitto! - 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 | Emilia |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |