Cantina Puianello Lambrusco Grasparossa di Castelvetro Emilia-Romagna, Italy NV (750ml)

Style: Sparkling Red Wine

Producer: Cantina Puianello

Grape: 100% Lambrusco Grasparossa

Where: Colli di Scandiano e di Canossa, Castelvetro di Modena, Emilia-Romagna

Country: Italy

Taste: The Cantina Puianello Lambrusco Grasparossa di Castelvetro NV is a lively, dry Italian sparkling red (frizzante) from Emilia-Romagna, bursting with dark berry (blackberry, raspberry) and floral notes (violets). It's known for its deep ruby color, frothy mousse, and balanced, slightly tannic profile, making it a fun, refreshing wine with bright acidity, excellent with pizza or cured meats. 

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Cantina Puianello was established in 1938 by five visionary individuals who came together to create a historic winery in the heart of the Lambrusco region in Emilia-Romagna. Over time, additional families joined the cooperative, contributing to its growth and passing down core values through the generations. To this day, the winery adheres to a statute that only grapes from members’ vineyards are used in production, maintaining a strong and direct connection to the local terroir, which spans the territories of Scandiano to Canossa.

Today, the winery specializes in producing wines from local grape varieties with a focus on preserving the unique characteristics of each variety.

The vineyards, located on the hills of Reggio Emilia, benefit from a unique micro-climate, shielded from the humidity and fog typical of the Emilian plains. These hills, with their calcareous and clay-rich soils, provide the perfect environment for cultivating vines. The vineyards are managed using integrated and organic agriculture practices, reflecting the winery’s commitment to sustainability and environmental responsibility. Cantina Puianello is known for its emphasis on quality over quantity, producing wines that are internationally recognized, including those with DOC and IGT designations. In addition to wine, the winery also produces grappa and balsamic vinegar, further showcasing their dedication to their craft.

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Harvested in the first days of October. Maceration on the skins for 48-72 hours, a longer period than other Lambrusco wines which allows a better extraction of the tannins. Refermentation by the Charmat method with a particular technique, called monofermentation to maintain and enhance the primary characteristics of the grape. Residual Sugar: 8.5 g/l. Approximately 3,000 cases produced each year