7 World Trade Center
250 Greenwich Street, 33rd Floor
New York, New York 10007
212 602 7700

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

label image label image

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


Moro di Rinaldini


Emilia Romagna


60% Pjcol Ross, 40% Ancellotta

Location of Vineyards

Calerno di Sant’Ilario d’Enza Reggio Emilia




64 meters above sea level

Type of Planting

Integrated vineyard management using pesticides only when necessary.


Alluvial pebbly mix

Type of Cultivation

Spurred cordon


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.


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


Total Production

3,000 bottles


Luca Zavarise