Lambrusco Grasparossa grape, native to the Emilia-Romagna region of northern Italy, is one of the most renowned grape varieties used in the production of the popular Lambrusco wine. This grape varietal is known for its rarity among the Lambrusco family owing its origination to the Grasparossa di Castelvetro village located on the Modenese hills, where conditions like hilly terrain, elevation and soil type contribute to its unique characteristics.
The Lambrusco Grasparossa grape is highly prized for its distinct profile, offering deeper hues and more robust flavours compared to its siblings. It exhibits an edge of bitterness, perfectly harmonised with rich fruity undertones of black cherry, blackcurrant and plum. The resultant wine is distinctively sparkling, richer, darker, and fuller-bodied, often with a luxuriously frothy mousse, making it a refreshing and pleasantly tart choice for wine enthusiasts.
This grape variety thrives in the alkaline clay soil of the Grasparossa area, with the vine generally trained high to benefit from maximal sunlight. Its late ripening nature, coupled with the favourable hilly terroir, contributes significantly to the production of aromatic, highly concentrated wines.
Vinification of Lambrusco Grasparossa includes fermentation in stainless steel vats, preserving the inherent freshness and fruitiness. The modern winemaking methods incorporate a secondary fermentation process in sealed tanks, a method known as Charmat, to retain the signature sparkle.
Primarily enjoyed as a sparkling red or rosé, Lambrusco Grasparossa pairs well with a wide array of foods, owing to its tannic structure and balance of sweetness and acidity. It pairs particularly well with traditional Emilian dishes like charcuterie, Parmigiano Reggiano cheese, and rich pasta dishes. Lambrusco Grasparossa, with all its distinctive features and contributions to wine culture, holds a prestigious position among Italian grape varieties.
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