There’s really no better food wine than a great Lambrusco. Call it a chilled red with bubbles if you like — but nothing cuts through prosciutto, salami, tortellini, panini, Parmigiano, polpette, tigelle, lasagne, zampone, erbazzone or any food really, like this wine does. Grasparosa is a playful take on grasparossa, one of the most structured and intense types of Lambrusco. After a short maceration, the grapes are harvested in September, rested in cement tanks, and then re-fermented with must in April — the result is a dark rosé that’s pure joy. Simply put, it’s the best chilled red you can imagine. – Distributor’s Notes
