Lambrusco Grasparossa di Castelvetro Becco Rosso

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Warren Porter
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Lambrusco Grasparossa di Castelvetro Becco Rosso Appellation: LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOP Zone: Garofano and Savignano Alto (province of Modena) Vineyard extension (hectares): n/a Blend:

1 Lambrusco Grasparossa di Castelvetro Becco Rosso Appellation: LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOP Zone: Garofano and Savignano Alto (province of Modena) Vineyard extension (hectares): n/a Blend: 100% Lambrusco Grasparossa Vineyard age (year of planting): Lambrusco Grasparossa Soil Type: Clayey, gravelly Exposure: n/a Colour: Ruby red with intense purple reflections Nose: Intense with floral and fruity notes Flavour: Full in the mouth, fresh with well integrated tannins Match with: tigelle, gnocchi (a kind of small pancakes - traditional of Modena, the gnocchi are fried - that are eaten with prosciutto, cured meats and different kinds of salame), tortellini, simple meat dishes, excellent with pizza. Average no. bottles/year: 80,000 Grape yield per hectare tons: 9 Vinification and ageing: Destemming and soft crushing of the clusters. Decanting of the must by flotation. Contact with the skins for four days and cold elestage. The must is kept refrigerated at 0 degrees Celsius till it is racked into an autoclave for the prise de mousse. Isobaric bottling.

2 Lambrusco di Sorbara Corte Degli Attimi Appellation: LAMBRUSCO DI SORBARA DOP Zone: Secchia Soliera (province of Modena) Vineyard extension (hectares): 9 Blend: 100% Lambrusco di Sorbara Vineyard age (year of planting): Lambrusco di Sorbara 1991 Soil Type: Medium texture, tending to sandy Exposure: Flatland Colour: Rose pink Nose: Fruity,raspberry notes Flavour: Fresh, well balanced, the fruity notes come back in the aftertaste, pleasant, drinkable Match with: Excellent with salame and cured meats due to its pleasant acidity, as an aperitif Average no. bottles/year: 30,000 Grape yield per hectare tons: 9 Vinification and ageing: Destemming and crushing of the clusters. Decanting of the must by flotation. Contact with the skins for 3-4 hours. The must is kept refrigerated at 0 degrees Celsius till it is racked into an autoclave for the prise de mousse. Isobaric bottling.

Lambrusco di Modena Re Gusto Amabile Appellation: LAMBRUSCO DI MODENA DOP Zone: Garofano and Savignano Alto (province of Modena) Vineyard extension (hectares): 0.

3 Lambrusco di Modena Re Gusto Amabile Appellation: LAMBRUSCO DI MODENA DOP Zone: Garofano and Savignano Alto (province of Modena) Vineyard extension (hectares): 0.5 Blend: 100% Lambrusco Grasparossa Vineyard age (year of planting): Lambrusco Grasparossa Soil Type: gravelly, clayey Exposure: n/a Colour: Intense ruby red, the foam is bright purple, rich and persistent Nose: Winey, typical fruity notes Flavour: Supple, delicate, very clean finish Match with: Ice Cream with Aceto Balsamico, strawberries with Aceto Balsamico, dry pastry Average no. bottles/year: 5,000 Grape yield per hectare tons: 8 Vinification and ageing: Maceration with the skins with continuous delestage at a low temperature in order to block the fermentation of the must and in order to maintain the aroma of the grapes. The wine is then made sparkling (the procedure lasts for 5 weeks), stopping the fermentation when the alcohol strength reaches 9% and leaving a sugar residue of 25 grams/litre.

Lambrusco Grasparossa di Castelvetro Terre al Sole Appellation: LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOP Zone: Savignano Alto (province of Modena) Vineyard extension (hectares): 2 Blend: 100%

4 Lambrusco Grasparossa di Castelvetro Terre al Sole Appellation: LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOP Zone: Savignano Alto (province of Modena) Vineyard extension (hectares): 2 Blend: 100% Lambrusco Grasparossa di Castelvetro Vineyard age (year of planting): Lambrusco Grasparossa di Castelvetro Soil Type: Clayey, loamy Exposure: n/a Altitude: 200 meters above sea level Colour: Intense ruby red with purple reflections Nose: Intense, complex, floral Flavour: Full in the mouth, evident tannins balanced by a good acidity, the perlage is fine and cleans the mouth. Match with: Traditional salame, not excessively flavourful cheese, pizza Average no. bottles/year: 30,000 Grape yield per hectare tons: 9 Notes: Starting from the 2015 vintage this wine is refermented in the bottle. The production technique has been changed so to enhance the difference between the two Lambrusco Grasparossa made at Poderi Fiorini. Vinification and ageing: The clusters are destemmed and crushed. The must is kept in contact with the skins for 3-4 days and cold délestage is carried out. The fermentation is stopped when the sugar reaches grams/litre. The wine is bottled and the alcoholic fermentation is completed in the bottle. Selected yeast is utilised. A dégorgement a la glace follows.

Lambrusco Vigna del Padre a Giuseppe Appellation: LAMBRUSCO DI SORBARA DOP Zone: Secchia - Soliera (province of Modena) Vineyard extension (hectares): 2 Blend: 100% Lambrusco di Sorbara Vineyard age

5 Lambrusco Vigna del Padre a Giuseppe Appellation: LAMBRUSCO DI SORBARA DOP Zone: Secchia - Soliera (province of Modena) Vineyard extension (hectares): 2 Blend: 100% Lambrusco di Sorbara Vineyard age (year of planting): Lambrusco di Sorbara 1995,2001 Soil Type: medium texture, sandy Exposure: flatland Colour: Dark pink Nose: Complex, intense, bread crust and fruity notes Flavour: Sapid, lively, rich in the mouth, good persistence. Serving temperature ( C): n/a Match with: Soft cheese, medium seasoned cheese, bollito (mixed boiled meat), salame Average no. bottles/year: 4,000 Grape yield per hectare tons: n/a Vinification and ageing: This Lambrusco is made by refermenting the wine in the bottle for 7 months with wild yeast. Degorgement is not carried out. A sort of Lambrusco sur lie.

Colli Bolognesi Pignoletto Spazzavento Torre dei Nanni Appellation: COLLI BOLOGNESI PIGNOLETTO DOCG Zone: Savignano Alto (province of Modena) Vineyard extension (hectares): 4 Blend: 100% Pignoletto

6 Colli Bolognesi Pignoletto Spazzavento Torre dei Nanni Appellation: COLLI BOLOGNESI PIGNOLETTO DOCG Zone: Savignano Alto (province of Modena) Vineyard extension (hectares): 4 Blend: 100% Pignoletto Vineyard age (year of planting): Pignoletto 1991 Soil Type: Mainly clay and loam Exposure: South-West, altitude 200 meters above sea level Colour: Straw yellow with yellow reflections Nose: The nose is delicate, but intense, slightly aromatic Flavour: Full in the mouth with a pleasant bitterish finish Match with: Hors d oeuvres, fish and white meat dishes Average no. bottles/year: 70,000 Grape yield per hectare tons: 8 Notes: Pignoletto is a white indigenous varietal of the area Vinification and ageing: The cluster are picked by hand and carefully selected. Destemming and soft pressing. The free run must is fermented in steel vats at a low temperature in order to enhance the aromatics. The wine is then refermented in autoclaves (Charmat method).

Chardonnay. Trentino Alto Adige.

Chardonnay. Trentino Alto Adige. Chardonnay Appellation: CHARDONNAY VALLAGARINA IGT Cru: n/a Vineyard extension (hectares): 1.5 Blend: 100% Chardonnay Vineyard age (year of planting): Chardonnay 1972,1976,1982,2000 Soil Type: Calcarous,