Lambrusco Grasparossa di Castelvetro

Italy · DOP · Emilia-Romagna · -1 commune(s)

Styles

Natural factors

Sub-zone Monte Barello (90–560 m a.s.l.): 'Montefalcone', 'Banzola', and 'Grifone' soil series, clay-loam in texture, ranging from undulating to moderately steep terrain.
Continental climate with two rainfall peaks (spring and autumn) and two minima (winter and summer); summer precipitation falls below half the vines' water requirements.
Cretaceous and Eocene hillside soils, rich in very fine and colloidal particles; brecciated skeletal material is common throughout the hill zones.
Valley-floor soils derived from Pleistocene and Holocene alluvial deposits; clay-rich, compact horizons predominate across the broad Modenese plain.

Human factors

Lambrusco Grasparossa was documented by Aggazzotti in 1867 and Maini in 1854; the variety descends from vitis vinifera silvestris domesticated within the Modenese territory.
In 1430, Nicolò III d'Este granted a 50% duty exemption on wine shipped from Modena to Paris, thereby promoting its international trade.

Product characteristics

Ruby-red with violet hues, full-bodied yet soft on the palate, low acidity, with pronounced fruity notes and fresh, fragrant aromas.
Produced exclusively as a frizzante or spumante, in red or rosé styles, best served at 12–14 °C to fully express its fragrance and bouquet.

Terroir / wine link

From the clay-loam soils of the foothill and hill zones, a violet-tinged red is produced: full-bodied, soft, low in acidity, with pronounced fruity notes.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.