La Battagliola Lambrusco Grasparossa 2024

Profile & Story

La Battagliola farms 26 hectares in Castelfranco Emilia, in the province of Modena, on gravelly, medium-textured soils, and specialises in Lambrusco Grasparossa. For this Dosage 15, the grapes are chilled for 48 hours at 8 C after harvest, then fermented with indigenous yeasts at a controlled 18-20 C for seven days. The wine is then refermented at controlled temperature in stainless steel autoclaves and rests on its noble lees in autoclave for at least four months, where it develops its characteristic bouquet; around 50,000 bottles are produced.

Pairing Recommendation

Red meats, pasta and semi-aged cheeses, oysters, salt cod and other fatty fish -- and it makes for an interesting aperitif too.