KERIN O'KEEFE 95 POINTS - "Radice from Paltrinieri has set the benchmark for Lambrusco di Sorbara, and the radiant 2022 doesn’t disappoint. Opening with intense floral aromatics, it’s creamy, dry, delicious, and dangerously easy to drink, with layers of wild strawberry, crushed raspberry, orange zest and baking spice alongside a silky mousse. Together with the firm’s Leclisse, Radice has played a major role in reviving the denomination, and this fantastic gem of an estate and its wines have been among my top scorers since I first started reviewing them a decade ago. Hats off to Alberto and Barbara. Abv: 11% Kerin O’Keefe August 2023 ©kerinokeefe.com"
We can't imagine life with only still wines! Sparkling and frizzante (fizzy) wines are great when you want something particularly invigorating, celebratory, or versatile as a food partner. In the Italian region of Emilia-Romagna, home of some of the richest (and finest) of Italian cooking, the tradition is for sparkling reds known as Lambrusco. They come in a variety of styles, involving several possible grape varieties and fermentation techniques. In contrast to the dark and sweet Lambrusco that was popular for a time in the US, Paltrinieri's "Radice" uses the lighter-colored, high-toned Sorbara grape, and is fermented to dryness.
Although dry Sorbara Lambrusco is a much more popular style these days, it was 4th generation proprietor Alberto Paltrinieri who introduced the first 100% Sorbara Lambrusco after taking over the family winery in 1989. The radiantly pink "Radice" is special because the 2nd fermentation (to make the bubbles) occurs in the bottle. It's a trickier and costlier technique than letting it happen in a vat, but it's worth the effort as any Champagne lover will tell you! The lees (wine sediment) aren't removed as in the "Champagne Method," so it's cloudy when gently shaken.
Try it with a variety of light to moderately rich dishes, especially Lasagne alla Bolognese, whose origins are in Emilia-Romagna!
ORGANICALLY FARMED
We can't imagine life with only still wines! Sparkling and frizzante (fizzy) wines are great when you want something particularly invigorating, celebratory, or versatile as a food partner. In the Italian region of Emilia-Romagna, home of some of the richest (and finest) of Italian cooking, the tradition is for sparkling reds known as Lambrusco. They come in a variety of styles, involving several possible grape varieties and fermentation techniques. In contrast to the dark and sweet Lambrusco that was popular for a time in the US, Paltrinieri's "Radice" uses the lighter-colored, high-toned Sorbara grape, and is fermented to dryness.
Although dry Sorbara Lambrusco is a much more popular style these days, it was 4th generation proprietor Alberto Paltrinieri who introduced the first 100% Sorbara Lambrusco after taking over the family winery in 1989. The radiantly pink "Radice" is special because the 2nd fermentation (to make the bubbles) occurs in the bottle. It's a trickier and costlier technique than letting it happen in a vat, but it's worth the effort as any Champagne lover will tell you! The lees (wine sediment) aren't removed as in the "Champagne Method," so it's cloudy when gently shaken.
Try it with a variety of light to moderately rich dishes, especially Lasagne alla Bolognese, whose origins are in Emilia-Romagna!
ORGANICALLY FARMED
Overall Rating
0 out of 5 Based on 0 Review
