Cavicchioli 1928
Cavicchioli 1928 Lambrusco Emilia IGT Dolce NV
About
Robust Lambrusco varietal grapes—there are many sub-varieties, but the wines themselves are almost always fizzy, fruity, and red— are cultivated for a wine of the same name in central northern Italy in the Emilia-Romagna region. The Lambrusco is the principal grape grown in three Emilian provinces: Modena, Parma and Reggio nell’Emilia. To be sure, the Lambrusco grape is cultivated elsewhere in Italy (Piemonte, Trentino and Basilicata), but this Emilian trio of provinces comprises the epicenter of a wine that first captured American palates in 1970s and has continued to the present.
Vinification
The grapes, harvested between September and October are removed from the stalks and are traditionally vinified on their skins at a controlled temperature. The second fermentation takes place using the Charmat method in pressure tanks with the base wine and fresh must and with the aid of selected yeasts.
Tasting Notes
Lambrusco, a bubbly, slightly sweet red wine. The froth is evanescent with a violet color and continuous perlage. Its color is a brilliant ruby red color, the perfume is fruity with flowery notes and the taste is sweet and harmonious.
Food Pairing
Served well-chilled, and so is a godsend in the summer, when simpler fare, especially grilled or cured meats, call for a similarly light-hearted wine. Lambrusco makes an exceptional, if unexpected, match with fiery hot-and-spicy dishes because its bubbly nature and slight sweetness make it work more like beer than wine to quench the flames.
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