Community Tasting Note
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wilypod Likes this wine: 87 points
June 28, 2015 - Aglianico, Piedirosso and Sciascionna varieties. Harvested, destemmed, followed by several days of skin contact and a shortened fermentation produce this lightly fizzy red. No use of carbonic maceration, as in Beaujolais Nouveau. The alcohol is generally 10-12 percent. Fresh, frothy and appealing, the neapolitan "go to" vino for pasta and pizza. Unlike lambrusco minimal residual sugar. Quite delicious and round and with just enough fizz to make a very primary grapey wine interesting and go well with the bold flavors of Campania. Done to perfection by Cantina Grotta del Sole.
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3 Comments
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mrfroopy commented:
10/13/15, 3:41 PM - Iam not sure why you have the idea that Lambrusco is in general, sweet. there are sweet ones, but the majority of Lambruscos available in this country now are dry or close to it.
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wilypod commented:
10/13/15, 3:49 PM - Ever since I can remember (say 1970), the Lambrusco commonly marketed throughout the US, has been a sweet version. There are of course excellent Lambrusco wines fermented to dryness, but even now outside of specialty wine shops, they are not common. In fact I just had a fine example of a dry Lambrusco at Eataly when visiting my daughter in NY a week ago.
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mrfroopy commented:
10/30/15, 4:24 PM - yes but the paradigm has completly shifted and you are just not really up on what is going on in the Markets, at least on the east and west coast.. The sweet Ruinite thing is way over.. that is still available but not what's going on in the wine world. There are numerous dry ones, you are just not aware of the paradigm shift.