Barbolini
Lambrusco Grasparossa di Castelvetro
Grasparossa Di Castelvetro, Modena , Emilia-Romagna, Italy
Such a weird and interesting wine - secco spumante Lambrusco from natural fermentation. Its not a wine really like any others. Deep concentration in color, and aromas of pencil box, Luxardo Cherry juice, purple flowers, and black raspberry. The pallet is fully of bright acidity, with prominiate tannin structure, black currant, dried herbs, and chalk mineral, all encompassed by medium fizz - similar to any other spumante wine from Italy. Perfect for pasta with a tomato based sauce and a touch of spice, or pizza - served slightly chilled. Too cold and this wine is worthless... 50-55 degrees is perfect. Gotta say I've enjoyed this wine more than I care to admit. Cheers 😁
Such a weird and interesting wine - secco spumante Lambrusco from natural fermentation. Its not a wine really like any others. Deep concentration in color, and aromas of pencil box, Luxardo Cherry juice, purple flowers, and black raspberry. The pallet is fully of bright acidity, with prominiate tannin structure, black currant, dried herbs, and chalk mineral, all encompassed by medium fizz - similar to any other spumante wine from Italy. Perfect for pasta with a tomato based sauce and a touch of spice, or pizza - served slightly chilled. Too cold and this wine is worthless... 50-55 degrees is perfect. Gotta say I've enjoyed this wine more than I care to admit. Cheers 😁
Aug 28th, 2018
Lambrusco should get more respect! It's the perfect daytime, picnic, early eve, warm weather wine. It pairs well with so many appetizers. From cheeses to my favorite pairing, charcuterie. Best with food that contains a bit of fat and salt. This particular wine is fresh, simple, earthy, fairly dry and authentic . Berries, black cherry pits and herbs are lifted by the frothy bubbles. Surprisingly long finish. Better out of a white wine glass, rather than a flute.
Lambrusco should get more respect! It's the perfect daytime, picnic, early eve, warm weather wine. It pairs well with so many appetizers. From cheeses to my favorite pairing, charcuterie. Best with food that contains a bit of fat and salt. This particular wine is fresh, simple, earthy, fairly dry and authentic . Berries, black cherry pits and herbs are lifted by the frothy bubbles. Surprisingly long finish. Better out of a white wine glass, rather than a flute.
Aug 8th, 2017Purple violet color with purple delicate mousse. On the nose it shows foxy, earthy, dark cherry, berry, spice and a bit of dried herb aromas. On the palate, it's medium-bodied, dry and well-balanced with a hint of dusty tannins on the back end with black cherry, black grape, and a hint of spice flavors.
Purple violet color with purple delicate mousse. On the nose it shows foxy, earthy, dark cherry, berry, spice and a bit of dried herb aromas. On the palate, it's medium-bodied, dry and well-balanced with a hint of dusty tannins on the back end with black cherry, black grape, and a hint of spice flavors.
1 person found it helpfulJan 19th, 2015
Earthy, dark fruited but light weight and dry, the perfect match to a plate of salami, sopressata and speck.
Earthy, dark fruited but light weight and dry, the perfect match to a plate of salami, sopressata and speck.
Oct 6th, 2016
What a fabulous thing this is! Weirdly good with stir-fry.
What a fabulous thing this is! Weirdly good with stir-fry.
Aug 16th, 2014
Post 9mile Anderson Valley bike ride.
Post 9mile Anderson Valley bike ride.
May 17th, 2014
Oh man, what a friendly little guy! Happy #fuzzythursday
Oh man, what a friendly little guy! Happy #fuzzythursday
Feb 21st, 2014
A reminder that I owe Lambrusco a love letter. Usually I’m more of a di Sorbara gal, but this Grasparossa di Castelvetro has me hooked: violets, black cherry, cassis, a lot more earth than I was expecting, tart and chalky, like liquified smarties (but in a good way!) and just a hint of Welch’s grape jelly— all backed by a nice rustic tannin structure and topped with a delicate mousse. It’s a shame that Barbolini will no longer be exported to the US, though I can’t blame the Italians for wanting to keep it all for themselves.
A reminder that I owe Lambrusco a love letter. Usually I’m more of a di Sorbara gal, but this Grasparossa di Castelvetro has me hooked: violets, black cherry, cassis, a lot more earth than I was expecting, tart and chalky, like liquified smarties (but in a good way!) and just a hint of Welch’s grape jelly— all backed by a nice rustic tannin structure and topped with a delicate mousse. It’s a shame that Barbolini will no longer be exported to the US, though I can’t blame the Italians for wanting to keep it all for themselves.
Jul 30th, 2020