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Ancient civilizations were already well aware of the quality of the vitis labrusca: today, the Lambrusco is part of Italy’s winemaking DNA, and with time it has even succeeded in getting rid of some of its farming reputation. Whether it is Grasparossa or a di Sorbara, the red thread (and what a red!) connecting these bottles is their smoothness, combined with a distinct acidity that guarantees high performances on cold cuts and cheeses. A Charmat method that should be enjoyed fresh, for double pleasure.

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