"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)
While not everyone may agree with these statements, and they could perhaps be better expressed in the subjunctive mood, when crafted by the right people with the utmost care, Lambrusco is a fantastic beverage.
Take Ca' de Noci, for example, a producer of exceptional Lambrusco. Alberto and Giovanni Masini use four indigenous grape varieties—Grasparossa, Malbo Gentile, Montericco, and Sgavetta—for their interpretation. The grapes are harvested early, spontaneously fermented, and aged in cement and stainless steel tanks before undergoing a secondary fermentation in the bottle.
Style
Dark violet foam that slowly shifts toward a purplish hue. Aromas of blueberries, menthol, Mediterranean herbs, and underbrush. A sparkling, subtle, and delicate perlage. Vibrant acidity, noticeable yet fine tannins, a dark-fruited palate, and a lively, extremely enticing finish.
Datasheet
Grape Varieties: Grasparossa, Montericco, Malbo Gentile, Sgavetta
Vineyard: Predominantly clay-loam soils, with nearly all work done by hand.
Harvest: By hand.
Fermentation: Spontaneous | wild yeasts.
Aging: 6 months in stainless steel and cement, secondary fermentation in the bottle, no disgorgement, no dosage.
Filtration: None.
SO₂: Unsulfured.
Alcohol Content: 10% vol.
Closure: Natural cork.
Serving Temperature: 8–10°C.
Perfect Drinking Window: Ready to drink now – 2028.
Content and Price per Liter: 0.75 l (€24.87/l).
All winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, refraining from the use of herbicides, pesticides, and synthetic fertilizers.
