Mirco Gianaroli (La Piana) - MAGNUM Lambrusco Grasparossa di Castelvetro Secco D.O.P. NV MAG 1.5L (11% ABV)

Mirco Gianaroli (La Piana) - MAGNUM Lambrusco Grasparossa di Castelvetro Secco D.O.P. NV MAG 1.5L (11% ABV)

Regular price $80.00
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You asked for it you got it, your fave Lambrusco from Misi Pasta, but we have it in a Mag!

"Some call it euphoria. Others say it's a new kind of mystical experience that propels you into an elevated state of consciousness. A flash of sparkling red joy. A sense of floating as you empty a glass.  The experience of dry Lambrusco from Mirco Gianaroli breaks through a barrier that separates any other red wine you can drink with pizza.  While we can't promise that each bottle includes enough wine for your pizza, We CAN promise you, it tastes even better in Magnums." - France + Western, Importer

On the smallest and hilliest DOC of Lambrusco, Castelvetro di Modena produces the meatiest and driest sparkling red Lambrusco of Emilia-Romagna. 

Mirco Gianaroli, whose Societa’ Agricola La Piana makes a dark purple, bone dry, gently tannic, and richly-fruited sparkling from his local Grasparossa variety of Lambrusco. Farming since he was just 14 years old, Mirco has vines from his grandfather that were planted in 1950, and adheres to strict organic poly-culture. A southwest-facing terroir of heavy clay with streaks of limestone and iron, his property is surrounded by cherry trees — a unique combination that gives a distinctive bitter cherry note to his delicious Lambrusco Secco.

region: castelvetro, emilia-romagna, italy

varietal: grasparossa

style: dry sparkling red

farming & cellar: organic, vines from 1950, 

A maceration of about 48 hours on the skins at low temperature is carried out to gently extract the fruitier aromas typicalof Lambrusco Grasparossa. The first fermentation takes place in temperature-controlled tanks. Once the residual sugar still sufficient to carry out the frothing process is reached, the wine, through the mere physical process of lowering the temperature, stops its fermentation. It remains in storage on its own yeasts for a period of about two months in autoclaves before reaching the bottle.

pairing: l'industrie pie