On the smallest and hilliest DOC of Lambrusco, Castelvetro di Modena produces dry and meaty red Lambrusco.
Mirco Gianaroli, whose Societa’ Agricola La Piana makes a dark purple, bone dry, gently tannic, and richly-fruited sparkling from his local Grasparossa variety of Lambrusco. Farming since he was just 14 years old, Mirco has vines from his grandfather that were planted in 1950, and adheres to strict organic poly-culture. A southwest-facing terroir of heavy clay with streaks of limestone and iron, his property is surrounded by cherry trees — a unique combination that gives a distinctive bitter cherry note to his delicious Lambrusco Secco.
A maceration of about 48 hours on the skins at low temperature is carried out to gently extract the fruitier aromas typicalof Lambrusco Grasparossa. The first fermentation takes place in temperature-controlled tanks. Once the residual sugar still sufficient to carry out the frothing process is reached, the wine, through the mere physical process of lowering the temperature, stops its fermentation. It remains in storage on its own yeasts for a period of about two months in autoclaves before reaching the bottle.
A maceration of about 48 hours on the skins at low temperature is carried out to gently extract the fruitier aromas typicalof Lambrusco Grasparossa. The first fermentation takes place in temperature-controlled tanks. Once the residual sugar still sufficient to carry out the frothing process is reached, the wine, through the mere physical process of lowering the temperature, stops its fermentation. It remains in storage on its own yeasts for a period of about two months in autoclaves before reaching the bottle.
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