Venturini Baldini

2018 Metodo Classico Rosso Extra Brut

Metodo Classico and proudly Rosso, this 2018 vintage is all about depth. Made in the traditional method, with a second fermentation in a bottle, it delivers fine, persistent bubbles wrapped around aromas of rosehip and violet, mulberry, redcurrant, and wild strawberry, with a gentle earthy undertow of moss and mushrooms. Fresh yet savoury, it’s a natural fit for cured meats, smoked fish, or a good wedge of Parmigiano Reggiano.
Italy
Red
Organic

Region:  Emilia-Romagna

Appellation:  Lambrusco Emilia IGP

Varietal/Blend:  Salamino, Grasparossa

ABV:  12.5%

Vineyard:  The Lambrusco vines grow at 240 meters on clay–sand soils. Yields are kept to 8,000 kg/ha, maintaining concentration and clarity in the final wine.

Cellar: Metodo Classico Rosso is produced using the Metodo Classico (traditional method), with 36 months of bottle aging on the lees. Made from Lambrusco Salamino and Grasparossa, it shows an Extra Dry style, with 12.5% alcohol and 1 g/L residual sugar.

CSPC:  133535

Winemakers Note: 

What the Critics are saying: 

A logo for vino al vino with a bottle of wine in the center.
Venturini Baldini
2018 Metodo Classico Rosso Extra Brut

Region:  Emilia-Romagna

Appellation:  Lambrusco Emilia IGP

QR code that takes the user to all the Italian wines of Vino al Vino
Italy
Red
Organic
Metodo Classico and proudly Rosso, this 2018 vintage is all about depth. Made in the traditional method, with a second fermentation in a bottle, it delivers fine, persistent bubbles wrapped around aromas of rosehip and violet, mulberry, redcurrant, and wild strawberry, with a gentle earthy undertow of moss and mushrooms. Fresh yet savoury, it’s a natural fit for cured meats, smoked fish, or a good wedge of Parmigiano Reggiano.

TECHNICAL INFO

Varietal/Blend:  Salamino, Grasparossa

ABV:  12.5%

Vineyard:  The Lambrusco vines grow at 240 meters on clay–sand soils. Yields are kept to 8,000 kg/ha, maintaining concentration and clarity in the final wine.

Cellar: Metodo Classico Rosso is produced using the Metodo Classico (traditional method), with 36 months of bottle aging on the lees. Made from Lambrusco Salamino and Grasparossa, it shows an Extra Dry style, with 12.5% alcohol and 1 g/L residual sugar.

CSPC:  133535

Winemakers Note: 

What the Critics are saying: 

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

The logo for vino al vino is a bottle of wine in a circle.

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TECHNICAL INFO

Country:  Italy

Region:  Emilia-Romagna

Appellation:  Lambrusco Emilia IGP

Climate: 

Altitude: 

Soils: 

Varietal/Blend:  Salamino, Grasparossa

Fermentation:  Spontaneous fermentation with native yeasts in old oak puncheons.

Ageing: 

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

ABV:  12.5%

Produced Cases:  50

CSPC:  133535

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca