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 Saldalama is a medium sparkling red made from sparkling red made from Grasparossa, Sorbara, Fioranese, Uva Tosca and Trebbiano di Modena. It sits in the middle of the Sottoilnoce range, producing a medium bodied lambrusco that is lively and drying. I'd happily drink this with a range of dishes more than once, but Burrata is a must. Yum! - 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 |