Mirco Gianaroli Lambrusco Grasparossa NV

Profile & Story

Mirco Gianaroli has farmed at Societa Agricola La Piana in Castelvetro di Modena, in the hills of Emilia-Romagna, since he was 14 years old, tending vines his grandfather planted in 1950. He works organically across a small poly-cultural property on southwest-facing terrain of heavy clay streaked with limestone and iron, surrounded by cherry orchards, and was among the first small growers in the area to use small autoclaves for the Charmat method rather than the larger tanks typical of industrial Lambrusco. His Lambrusco Grasparossa di Castelvetro comes from the smallest and hilliest of the Lambrusco DOC zones, and is fermented with roughly 48 hours of skin maceration at low temperature to gently draw out the grape's fruit character.