Lambrusco dell'Emilia 'Festa'
Emilio-Romagna > IT
Lambrusco Marani, Lambrusco Salamino, Lambrusco Maestri, Lambrusco Grasparossa, Ancellotta, NV
Lambrusco and conviviality go hand in hand, and Denny Bini’s red fizz has been a favorite for so many get-togethers that it is often informally called ‘festa’, or party. This is a classic Emilian Lambrusco, with a more depth to the fruit, since Denny works so carefully in the vineyard: sweet-sour berries, with that classic Emilian bitter note on the finish. Practicing organic.
Emilio-Romagna > IT
Lambrusco Marani, Lambrusco Salamino, Lambrusco Maestri, Lambrusco Grasparossa, Ancellotta, NV
Lambrusco and conviviality go hand in hand, and Denny Bini’s red fizz has been a favorite for so many get-togethers that it is often informally called ‘festa’, or party. This is a classic Emilian Lambrusco, with a more depth to the fruit, since Denny works so carefully in the vineyard: sweet-sour berries, with that classic Emilian bitter note on the finish. Practicing organic.
Emilio-Romagna > IT
Lambrusco Marani, Lambrusco Salamino, Lambrusco Maestri, Lambrusco Grasparossa, Ancellotta, NV
Lambrusco and conviviality go hand in hand, and Denny Bini’s red fizz has been a favorite for so many get-togethers that it is often informally called ‘festa’, or party. This is a classic Emilian Lambrusco, with a more depth to the fruit, since Denny works so carefully in the vineyard: sweet-sour berries, with that classic Emilian bitter note on the finish. Practicing organic.
Blend: Lambrusco Marani 30%, Lambrusco Salamino 30%, Lambrusco Maestri 20%, Lambrusco Grasparossa 10%, Ancellotta
ABV: 11.5%
Story: After too many years of industrially-produced mediocrity, Emilia is now home to a small but growing cell of artisanal producers who are farming carefully and returning to the metodo ancestrale (also know as Pet-Nat) of their great-grandfathers. Denny Bini is one of the humble heroes of this renaissance-revolution. Over the years, he has slowly been changing his career from historic cellar master of well-known Lambrusco estate to someone with his own vineyards and cellar of mostly metodo ancestrale wines.
Alcoholic fermentation for 10 days without temperature control, with 5 to 6 days on the skins. Secondary fermentation for 1 month in autoclave. The label is an imagined festa of historical and mythical figures from Italian history. From right to left: Totò, Alberto Sordi, Silvana Mangano, Magiofagiuoli, Fantozzi, Nonna Pasta, and an unidentified baby. )
Personality: A little fizz on the tongue followed by sweet-sour berries, with that classic Emilian bitter note on the finish.
Harmony: Share with a big ol’ table of various types of people enjoying a raucous meal, and to the fact that it’s delicious, a touch bitter, and goes down easy if you don’t overthink it (kinda like most family gatherings).