What?
Juice 2018, Lambrusco Grasparossa di Castelvetro, Villa Cialdini, Modena, Emilia-Romagna, ITA
Grape 100% Lambrusco Grasparossa
Farming Traditional, Vegan
Tasting Note On the nose, it has a fresh, pronounced and very fine fruity scent. On the palate, the wine is delicate, tangy and well-balanced, with pleasant refreshing acidity, floral notes and forest fruits on the finish.
Who?
Villa Cialdini is the main house of the Azienda Agricola Castelvetro, an estate southeast of Modena that has been owned by the Chiarli family since 1860. Cousins Anselmo and Mauro Chiarli, who manage the family company, started the Castelvetro project in 2002. Their idea - ambitious today, let alone in 2002 - was to build a state of the art winery to produce top quality Lambrusco. They spent a year renovating the winery and then, using the property’s old vineyards, began production in 2003.
Why?
The statement ‘delicious Lambrusco’ is like rocking horse shit. It’s pretty much impossible to find. The vast majority of the time the expressions are sickly sweet, akin to Ribena with bubbles and contain so much sugar that if you made an occasional habit of drinking it you might end up with type 2 Diabetes. Villa Cialdini is breaking the mould. Ripe yet fresh, concentrated yet vibrant, a hint of residual but they drink dry. Lambrusco producers listen up and take notice…
With?
Emilia-Romagna is as prolific in the production of cured meats as Michael Jordan was scoring points in his pomp when the Bulls were dominating the NBA. Prosciutto di Parma, Coppa di Parma, Coppa Piancentina, Salame Piacentino, Salame Felino, Culatello di Zibello, MORTADELLA BOLOGNA!! It’s like reading out Rolling Stones greatest hits and guess what? Yep, that’s right, Lambrusco is to cured meats what Scotty Pippen was to Jordan. Awesome as individuals (perhaps Lambrusco is the Pippen of this duet) but the sum of the parts are unstoppable.
