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Lambrusco Grasparossa ‘Vecchio Moro’ Emilia

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Tasting Notes

Lambrusco “Vecchio Moro” was produced for the first time in 1996 on the occasion of the centenary of the birth of “Nonno Moro” (Grandfther Moro).  The idea behind this wine was to create a Lambrusco with the traditional features of the Lambrusco of former days. This lead to the grapes being chosen for its production: Lambrusco Grasparossa (85%), Ancellotta (10%) and Marzemino (5%), measured out with masterly skill.

At the last stage of ripening, these grapes are followed up very closely , in order to obtain the best peculiarity of each one: Grasparossa’s tannins and acidity, Ancellotta’s fruity taste and color, Marzemino’s aromatic and full-bodied flavor, matching so well all together. Thanks to the modern concepts of vinification and elaboration, Vecchio Moro is a wine suitable for the most demanding palates, obtaining a soft, charming and well-balanced wine, surprisingly full-bodied thanks to the important velvety tannins.

The color is intense ruby red in color with red foam. Ample nose with dense, grapey notes of red and black fruit. Well-structured on the palate, full-bodied with elegant tannins and a clean finish. Fine bubbles. It surprises for its versatility. It pairs well with all Emilian cooking: lasagna, pasta al ragu’, cold cuts and cheese (Prosciutto di Parma, mortadella, salame, Parmigiano Reggiano) and savory meat dishes.

Alcohol: 12% by Vol.

Residual Sugar: 13 gr/L

NV rated 93 Decanter, 90 JS              “If you like this style, it’s a winner.” – J.S. (Oct 2017)

 

Winery

Moro di Rinaldini

Region

Emilia Romagna

Varietal

85% Lambrusco Grasparossa, 10% Ancellotta, 5% Marzemino

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

Late harvest and temperature-controlled fermentation “in rosso” on the skins.

Aging

Second fermentation is at controlled temperature in autoclave with cultivated yeasts.

Alcohol Content

12%

Total Production

40,000 bottles

Oenologist

Luca Zavarise