The color is light red with violet hues, the perfume of flowers (violets) and red fruits is ample and intense, and the flavor is full and dry with a fruity aroma and an engaging slightly acidulous aftertaste. Pair with Charcuterie, pasta dishes with complex sauces and rich condiments, red meats and fish. Excellent with fried fish and vegetable dishes. ~winery notes
This 100% Lambrusco di Sorbara is sourced born from a 12.5 acre vineyard in the “Cristo” locality of Sorbara, the original vineyard owned by Cavicchioli family. Sorbara is a naturally low yielding grape variety which flowers with great difficulty and the vine is often sterile. For this reason it is planted in the vineyard in alternating rows with the more vigorous Salamino (which makes a wine that is similar in color and body to Sorbara) to aid fertilization and growth. Therefore up to 40% of Salamino is allowed in the Sorbara D.O.C.
In this rare bottling only Sorbara fruit is included. Hand-harvested fruit is de-stemmed and crushed and the must and skins are transferred to a temperature–controlled stainless steel tank where they are left to macerate at 45-55°F for 3-5 days. Only 50% of the free-run juice (the “flower”) then undergoes a secondary fermentation in autoclave at 55-60°F to achieve effervescence.
CavicchioliView all from Cavicchioli
UMBERTO CAVICCHIOLI E FIGLI
Country: Italy Region: Emilia-Romagna
The Cavicchioli family has been cultivating vines in the San Prospero province of Modena (Sorbara DOC) for over a century, but it was not until 1928 that Umberto Cavicchioli began bottling the wine under his family name. Umberto's two grandsons, brothers Sandro and Claudio are still part of the business today. The Cavicchioli family is among the largest landowners in the Modena DOC with 235 acres of vineyards of which 173 acres are of the prized Lambrusco di Sorbara variety. Here, the climate is always humid with cold winters and hot summers and vineyards are planted in the pergola system to keep the vines dry.
Their family's focus on vineyard ownership, low yields and DOC production has been instrumental in establishing Cavicchioli as one of the few leaders in high-quality Lambrusco. These wines have been sold predominantly in their native Italy, but have also found a home in markets around the world, such as the USA.
Legend says that a Vitis Lambrusca, or "Wild Vine" as named by Ancient Romans, crept out of the forests of the Apennine Mountains and settled in Emilia, around Modena. Over centuries, it developed different characteristics according to local conditions so that there are noticeable differences in the 30+ sub-varieties found today. Modena remains the center for production of quality Lambrusco. To the south of Modena, and around the town of Castelvetro--which is the most prestigious appellation for Lambrusco--are the foothills of the Apennines where sloped vineyards lay on poorer, rocky soils ideal for the Grasparossa or a "red-stemmed" variety. Wines from this variety are denser, darker, more structured and made in the dry or abboccato (off-dry) style.
Cavicchioli makes world-class Lambruscos and whether delicate or robust, dry or abboccato, these wines have a pronounced acidity which, together with its bubbles, are perfect foils to Emilia's hearty cuisine based on dairy, cured pork and egg pasta. Versatile, celebratory and perfect for all occasions, Cavicchioli Lambrusco's offer great value and outstanding quality.