Terroir: 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.
Vinification: 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.
Pair with Charcuterie, pasta dishes with complex sauces and rich condiments, red meats and fish. Excellent with fried fish and vegetable dishes.
Light pink evanescent froth and fine and persistent perlage. 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.
Score: 92 PointsWine Enthusiast Author: Kerin O'Keefe
Fragrant and loaded with finesse, this boasts enticing blue flower, wild berry and cake spice scents. The fresh, elegant palate evokes strawberry, raspberry, candied nectarine and ginger, the flavors framed by vibrant acidity. It finishes crisp and dry.
Score: 88 PointsVinous Author: Ian D'Agata
Dark pink. Fresh, red cherry and plum aromas are complicated by a slightly green element on the nose. Rich and dense but lifted by lively acidity in the mouth, with a repeating pyrazinic element to the licorice and red fruit flavors. Finishes with zingy acidity and plenty of flavor. Im normally a huge fan of this wine, but I wonder if the grapes had reached optimal physiologic maturity in what was a difficult vintage.
Showing : 2