Bruno Zanasi Lambrusco
This Lambrusco Grasparossa di Castelvetro is earthy, mildly sweet, and has a modest bitter finish. It makes a fun appertif.
OM Wines writes: This variety of Lambrusco gives the chewiest, deepest, darkest wine. Yields are kept very low in order to concentrate the aromas and flavors. The grapes are normally picked in early October; after about 5-6 days of maceration on the skins at low temperature without fermentation the grapes are pressed, and fermented in special tanks from juice to sparkling wine in a single fermentation using indigenous yeasts.