"Lambrusco is the fuel of the futurists." (Filippo Tommaso Marinetti)
"Lambrusco is the red champagne." (Arrigo Levi)
"Lambrusco is the nectar of the gods." (Francesco Guccini)
Not everyone may agree with these sentences and perhaps it would be better to put them in the subjunctive, but Lambrusco is a fantastic drink, made by the right people and with the right care. So I think you can quote them with a clear conscience. Ca' de Noci, for example, makes excellent Lambrusco. Dust-dry, dark purple, light as a feather, original, lively, light-hearted, vibrant, animating, drinkable, spirited, compact, full-bodied and much more.
Alberto & Giovanni Masini use four indigenous varieties for their interpretation - Grasparossa, Malbo Gentile, Montericco and Sgavetta - all of which are harvested early, fermented spontaneously and matured in cement and steel tanks before undergoing secondary fermentation in the bottle.
Style
Dark purple, slowly dissolving towards purple-coloured foam. Blueberries, menthol, Mediterranean herbs, undergrowth, tingling, subtle and delicate perlage, pulsating acidity, noticeable but fine tannins, dark fruity palate, lively and extremely animating finish.
Data sheet
Grape variety: Grasparossa, Montericco, Malbo gentile, Sgavetta
Vineyard: predominantly clay-loam soils, almost exclusively manual labour
Harvest: by hand
Fermentation: spontaneous | wild yeasts
Ageing: 6 months in steel and cement, secondary fermentation in the bottle, no disgorgement, no dosage
Filtration: no
SO₂: unsulphurised
Alcohol content: 10% vol.
Closure: Natural cork
Drinking temperature: 8-10 °C
Perfect drinking maturity: from now - 2027
Content and price per litre: 0.75 l/(€24.87/l)
All the winegrowers listed on Vinonudo work with compost, organic fertiliser and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.
