Cavicchioli Lambrusco Grasparossa di Castelvetro Col Sassoso
9 Ratings
Detail
9 Ratings
Cavicchioli Lambrusco Grasparossa di Castelvetro Col Sassoso

Wine Details

Vineyard

Cavicchioli

Varietal

Lambrusco

Style

Red

Winemaker's Notes

Hand-harvest occurs in the middle of October for the Salamino and at the end of October for the Grasparossa (the last Lambrusco variety to be harvested). Each variety is fermented separately. The Grasparossa fruit is fermented at 65°F for seven days with skin contact. The wines are then blended and the resulting wine undergoes secondary fermentation in autoclave at 55°F to achieve effervescence. The result is an intensely colored wine with violet notes and deep and dark fruit aromas.

Vineyard

Cavicchioli

Varietal

Lambrusco

Style

Red

Region

Emilia RomagnaItaly

Hand-harvest occurs in the middle of October for the Salamino and at the end of October for the Grasparossa (the last Lambrusco variety to be harvested). Each variety is fermented separately. The Grasparossa fruit is fermented at 65°F for seven days with skin contact. The wines are then blended and the resulting wine undergoes secondary fermentation in autoclave at 55°F to achieve effervescence. The result is an intensely colored wine with violet notes and deep and dark fruit aromas.