Terroir: Col Sassoso, “Rocky Hillside”, takes its name from the location of the Grasparossa vineyards: the rocky foothills of the Apennines, in the locality of Castelvetro, south of Modena, where this variety performs best. This 85% Grasparossa and 15% Salamino is sourced from selected Grasparossa vineyards in Castelvetro.
Vinification: 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.
Pair with: Charcuterie, pasta dishes with meat sauces, boiled meats and red roasts. Excellent with cheeses.
A dry, full-bodied and delightful Lambrusco Grasparossa. Col Sassoso is well-structured and deep ruby red in colour with a purple rim. This wine has a spicy aroma, with a full-bodied and pleasantly fruity flavor (hints of morello cherries).
Score: 90 PointsVinous Author: Ian D'Agata
Deep ruby-purple. Violet, blackberry and underbrush on the nose. Then similar flavors to the aromas with very good density and precision; strikes me as being less massive than some past examples of this wine, which I find to be a welcome change. Finishes on a creamy note, which reinforces the atypical profile of this Lambrusco Grasparossa wine (Grasparossa is not known for giving especially creamy wines). Still, its a highly enjoyable wine that will win over many new fans to the Lambrusco cause.
Score: 88 PointsWine Enthusiast Author: Kerin O'Keefe
Deeply colored and lightly effervescent, this offers black-skinned fruit and dark spice aromas. The refreshing palate doles out blackberry and cassis flavors, with a note of bitter almond.
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