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Lambrusco Rosso dell’Emilia IGT ‘Moro del Moro’ (Passito)

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Tasting Notes

Lambrusco Moro del Moro is rest still wine aged in barrique. A blend of 60% Lambrusco Pjcol Ross and 40% Ancellotta, harvested by hand and the left to dry on ‘graticci‘ for several months in a well-ventilated space and humidity and temperature control. Pressing takes place during the winter months, followed by fermentation with submerged cap with extended contact with the skins. The wine is aged in barrique for up to 3 years, and then it is aged in bottle for many months again. the production is very limited based on each vintage.

Moro del Moro is ruby red in color with violet reflections. The taste is rich and smooth, with hints of berries. Harmonious and velvety on the palate, well structured with elegant tannins. Pairs well with meat-based dishes, game, seasoned cheeses or also as a meditation wine. Best served at 64-66 degrees C and previously decanted.

Residual Sugar: 6 gr/l

Winery

Moro di Rinaldini

Region

Emilia Romagna

Varietal

60% Pjcol Ross, 40% Ancellotta

Location of Vineyards

Calerno di Sant’Ilario d’Enza Reggio Emilia

Orientation

North/South

Altitude

64 meters above sea level

Type of Planting

Integrated vineyard management using pesticides only when necessary.

Soil

Alluvial pebbly mix

Type of Cultivation

Spurred cordon

Vinification

Hand-picked grapes are dried on racks for a few months in a temperature-controlled drying room. The dried grapes are crushed in winter months followed by submerged cap fermentation with long contact on the skins.

Aging

After a natural decanting, the wine matures for 15 months, 33% in new Allier barriques, 33% in 1 year oak, and 33% in 2 year oak, then in old oak for another 15 months.

Alcohol Content

14.5%

Total Production

3,000 bottles

Oenologist

Luca Zavarise