Venturini Baldini

2018 Metodo Classico Rosso Extra Brut

This 2018 Metodo Classico Rosso is made using the traditional method, where the wine undergoes a second fermentation in the bottle to build its fine, persistent bubbles. On the nose, rosehip and violet mingle with mulberry, currant, and wild strawberry, with gentle hints of moss and mushrooms beneath. It’s the kind of wine you want on the table with cured meats, a wedge of Parmigiano Reggiano, or some smoked fish. Just makes everything taste a little brighter!
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

Italy
Red
Organic
This 2018 Metodo Classico Rosso is made using the traditional method, where the wine undergoes a second fermentation in the bottle to build its fine, persistent bubbles. On the nose, rosehip and violet mingle with mulberry, currant, and wild strawberry, with gentle hints of moss and mushrooms beneath. It’s the kind of wine you want on the table with cured meats, a wedge of Parmigiano Reggiano, or some smoked fish. Just makes everything taste a little brighter!

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