Cavicchioli & Figli "Vigna del Cristo" Lambrusco, 2019

Cavicchioli & Figli "Vigna del Cristo" Lambrusco, 2019

Regular price $20.00
The Cavicchioli vineyards extend for over 90 hectares, close to the wineries in the Sorbara and neighbouring area, as well as the DOC area between the Secchia and Panaro rivers. The wine cellar, where production and bottling take place, has always been located in San Prospero and has never moved, however, it has moved ahead in terms of its state-of-the-art technological tools. The company’s ongoing goal is always the same: to make high-quality Lambrusco while looking ahead and combining sophisticated techniques with ancient inherited traditions in order to make good wine. The family is very important. The Cavicchioli brothers, Claudio and Sandro, grandsons of the founder Umberto who led the company for many years, are creative businessmen and geniuses from Emilia-Romagna. They have produced a red Lambrusco that is on a par with the red Ferrari.
  • Dry
  • Medium Bodied
  • Medium Acid
  • Fruit Forward

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  • West Hartford

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PAIRS well WITH

  • Charcuterie & Cured Foods
  • Roasted Vegetables
  • Grilled Foods

Details

From the Importer:
Terroir: This 100% Lambrusco di Sorbara is sourced born from a 12.5 acre vineyard in the “Cristo” locality of Sorbara, the original vineyard owned by Cavicchioli family. Sorbara is a naturally low yielding grape variety which flowers with great difficulty and the vine is often sterile. For this reason it is planted in the vineyard in alternating rows with the more vigorous Salamino (which makes a wine that is similar in color and body to Sorbara) to aid fertilization and growth. Therefore up to 40% of Salamino is allowed in the Sorbara D.O.C.

Vinification: In this rare bottling only Sorbara fruit is included. Hand-harvested fruit is de-stemmed and crushed and the must and skins are transferred to a temperature–controlled stainless steel tank where they are left to macerate at 45-55°F for 3-5 days. Only 50% of the free-run juice (the “flower”) then undergoes a secondary fermentation in autoclave at 55-60°F to achieve effervescence.

Pair with Charcuterie, pasta dishes with complex sauces and rich condiments, red meats and fish. Excellent with fried fish and vegetable dishes.

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