Lambrusco dell'Emilia Rosso
Three childhood friends embark on a journey to start a holistic farm and winery in 2014. Luca, Simone and Francesca plant 2 hectares of vineyards with traditional grape varieties before soon realizing something was missing. Kinda sounds like a Hallmark channel special, no? Unlike those cheesy movies, this is totally heartwarming and the winery has real direction. Heirloom vegetables and grains are being grown; apiaries are built and bees are making honey, all with the purpose of bringing naturally farmed vegetables, honey and wine to their local community. No-till farming was implemented to preserve the supportive balance of soil microbes while biodynamic practices were used to "nurture the spirit of the farm".
Asked about his great influences in the wine world, Luca pointed to none other than the dearly departed pioneer of natural winemaking in Italy, Stefano Bellotti of Cascina degli Ulivi.
Whatever your view of these practices (necessary? pseudoscience nonsense? indifference?), the results are overwhelmingly great. This is a blend of Lambrusco Barghi (35%), Lambrusco Grasparossa (35%) with Marzemino and Uva Termarina. Aged in tank with re-fermentation in bottle, no disgorgement, fining or filtration and no added sulfur, AKA go down the checklist of low/minimal intervention natural winemaking.
This is extra lively and groovy with spicy raspberries, bitter blood orange, grapefruit and grapefruit pith with some earthy vibes on the dry finish. This is really pretty and quite full and the tantalizing fizz fills the mouth.
A super food-friendly wine that's also a rockstar aperitif. Feeling like barbecue? This fits the bill. Have a grazing board vibe with all that delicious porchetta, salami and prosciutto? You got the right bottle. You feeling like a French chef and wanna throw down on some confit duck? Get. It. Is your weekly menu planning 90% pizza and lasagna? Better get a case of this then because slam dunk!