Lambrusco Grasparossa

Lambrusco Grasparossa

Information about Lambrusco Grasparossa

Grape variety Lambrusco Grasparossa
Synonyms lambrusco di Castelvetro, lambrusco di Spezzano.
Grape color Red grape
Aromaticity Neutral
Vigor Good
Ripening period Early October.
Productivity Abundant and fairly constant.
Growing areas It is very popular in the provinces of Modena and Mantua.
History The Lambrusco di Grasparossa is always part of the Lambruschi family, of the genus Vitis Vinifera, so it is not to be confused with American Vitis Lambrusca from which wine is forbidden. It is an autochthonous Emilian red berry, generally referred to as Lambrusco, as the Romans generally indicated the wild spontaneous vines that found on the borders, called labrums of the cultivated fields bruscum with the Latin word labrusca vitis, which later became Lambrusco in Italian. In particular, Lambrusco di Grasparossa is one of the most important and renowned families, along with Sorbara and Salamino.
Features ampelographic Leaf: medium or less, rounded-pentagonal, trilobata (sometimes almost full), narrow V-shaped pectoral breast, upper, shallow, lateral, narrow and often with the edges touched; Corner at the top of the rectangular lobe; Lobes bent; Wavy flap (sometimes with the edges facing up); Top green-dark top, matt, with wavy surface; Bottom light green page, with light tomentary web on the flap and hair sticks to the insertion of ribs; Light green colar ribs, with the base blurred in red; Little pronounced teeth, on a very wide, rounded and mucous basis. Bunch: Medium (about 15 cm long), elongated, pyramidal, with very noticeable urtal, spatula; Visible peduncle, half-legged, reddish; Medium, thin, red pedicels; Evident, red-vinous, verrucous tenderness; Short brush, red-alive. Acino: medium, subovale, very pruinose, blue-black, thick, consistent, coriacea, with persistent navel; Juicy pulp, soft; Simple, acidic flavor.
Features wine The wine has a beautiful fruity, deep and fresh olfactory range, with constant references to grapes and almonds. The palate is well-balanced between freshness and flavor, with a nice fruity tone supported by a discreet acidity. The final is slightly bitter, well-structured. Tastes are dry and refreshing, with full and persistent body.
Notes The food is accompanied by excellent meat, pasta, roast, but also sliced ​​and cheeses. It is also vinified in a lovable type to be served with dry pastry.

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Producer Rinaldini Moro
Wine type Red still
Region: Emilia-Romagna
Grapes: 10% Ancellotta, 85% Lambrusco Grasparossa, 5% Marzemino
Alcohol: 12.00% by volume
Format: 0,75 l Standard
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€ 8.41
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