E M I L I A
"I wonder who was the first to realize that sharp, lively barbera and soft, round bonarda were electric together. I salute that person and would, if I had one, raise my gutturnium (traditional imbibing cup) and drink a toast to him/her with youthful cherries-and-chocolate gutturnium, the result of such a blessed marriage."
- Maureen Ashley, mw
"ortrugo was originally called altruga, as in "other grape" (from alto), considered less important than the other varieties it was blended with. the name we know the variety by today was first used by toni (1927): he described ortrugo as one of the best white varieties in the province of Piacenza."
- ian d'agata
parma | reggio emilia | modena | mantova
"Some dry red wines are produced from the variety as well, showing flavors of blackberry and raspberry, rose-scented aromas and a deep-purple hue. The grapes' thick skins mean that TANNINS Can sometimes be overwhelming, although this is usually countered with oak aging, which helps to soften wines before they are bottled. Varietal Malbo Gentile wines commonly fall under the COLLI DI SCANDIANO E CANOSSA DOC, although several carry the IGT denomination instead."
RE | CALERNO | ROSSO FRIZZANTE SECCO
$18.75 | PRONTO (Salamino)
Not pasteurized. Not stabilized. Not stored in cooling tanks. Not made from concentrate. Not made with sugar syrup. Estate bottled.
DISTRIBUTED IN: CA, FL, NY
"Pronto Lambrusco is the wonderful effort by one of the most dedicated artisanal producers of this famous frizzante wine. This is a blend that is non-stabilized and non-pasteurized. Displaying a deep crimson purple color and a lively mousse, the aromas are quite rich, with notes of myrtle, purple iris, clove and licorice. Medium-bodied with excellent concentration, this has a rich finish with abundant fruit and a light bitterness; this is a dry Lambrusco. This offers so much more complexity and richness on the palate than many other competing products; with a slight bitter chocolate note at the end, it's also tantalizing. This is a non-vintage product, enjoy within one to two years of release; it may change the way you think about Lambrusco!"
- BEYOND BAROLO AND BRUNELLO (2012)
"Mason, on the other hand, extols the virtues of dry* Lambrusco. “There are many examples of Lambrusco hitting the market today that are fun, crisp and refreshing,” he says. “People are beginning to really enjoy these wines, and I foresee more and more dry examples hitting the market.”
- Top 3 Italian Wine Trends to Watch in 2015
"Bosco del Tasso is best served at 16-18°C [61-64 F] ...best 16°C (for me). The only way to take out the initial, temporary "off flavors" in the bouquet [in integral part of rifermentazione ancestrale], is to swirl the wine in the glass....but...I drunk Bosco del Tasso 2010 this evening and the bouquet is quite "clean" now. Personally, I like to open the bottle and pour it right away into my glass. That way you can taste the wine's deepness and soul immediately. After about 5 minutes the wine starts to open up and becomes "fruity" and after 15 to 20 minutes it becomes more complex... you begin to start tasting the soil and spices.... It's a lot of fun to taste this wine..."
- vanni, CINQUE CAMPI
"Certainly, you wouldn't match a grasprossa to the same foods you would a sorbara; whereas the first is a sausages or stew-and-potatoes kind of guy, the latter is more at home in the company of a tomato-based pizza or tortellini in broth (for a match made in heaven, add a little of the sorbara into the broth before digging in."
- ian d'agata