Fiorini Lambrusco Grasparossa Becco Rosso 2011
|Region||Italy, Emilia-Romagna, Lambrusco Grasparossa di Castel Vetro|
A blend of 80% Grasparossa di Castelvetro with 20% Lancellotta, the residual sugar here is only 1 or 2 grams. The Lancellotta is a less tannic clone that helps round out and soften the impact of the burly Grasparossa. Maceration on the skins last about 6 days for the Grasparossa and 10 days for the Lancellotta, while the charmat secondary fermentation lasts 60 days. Deep red with a delicate mouse, this is approachable and ideal for aperitivo. Made from 5 hectares of vineyard planted in 1986 in Castelvetro at 250 meters above sea level, the soil is composed of red clay and the vines face south-west.