Wine information
The Rosso is the classic and flagship of Vanni Nizzoli. It is a very traditional Lambruscoproduced with the local varieties Lambrusco Grasparossa , Malbo Gentile and Marzemino. The vines, more than 30 years old, come from clayey soils rich in silica.
After hand harvesting into small crates, the grapes were destemmed and fermented for ten days in old oak and chestnut barrels on the skins. This was followed by ageing in cement for six months. Finally, the wine was bottled with the juice still unfermented for the second fermentation. The wine was left on the lees for eight months. There was no fining, no filtering, no sulphur addition and no dosage. The total sulphur is less than 10 mg.
Color
Lively purple red with light perlage
Nose
This Lambrusco opens with a reductive note including a banging plate aroma. A little swirling in the glass helps, and then the first fruit aromas of elderberries and blackberries break through. They are accompanied by herbs, forest floor, damp moss, undergrowth and a slightly sweet note of fresh yeast. This is country wine in the most original definition of the word.
Mouth
This rural austerity, which is wonderfully and honestly down-to-earth, is shown in the Cinque Campi Rosso on the palate. The wine is dry. It offers structure and an almost rough texture, an aroma of dark fruits, seeds, herbs and dry earth. The clear tension, the pressure of the fresh acidity and the minerality together provide juice and freshness, which is further supported by the lively perlage. This is a real pal on any table serving a good snack or country Italian cuisine.
Food recommendations by Christoph Raffelt
- Barbecue with sausages, entrecôte and lamb chops
- Confit duck legs and poultry terrine
- Pulled Pork Sandwiches
