Venturini Baldini

Montelocco Rosso

Extra dry, this is Venturini’s fruitiest and funnest Lambrusco, balanced by racy acidity, super soft tannins, and a refreshing energy, it exudes juicy black cherry and mediterranean herbs and the savoury charcuterie-perfect salinity that gave this variety its name: Salamino. Pairing this wine is as easy as remembering that Lambrusco is of the base-wine for making the famed balsamic vinegars of Emilia-Romagna (in fact Venturini Baldini is itself a Balsamic vinegar producer of great merit), so anything you would think to put balsamic on might make a beautiful pairing for this wine. Its juiciness, fresh acidity, and palate-cleansing effervescense already put it on the most flexible end of the spectrum for food pairing wines.

Luca Maroni 90 pts. James Suckling 91 pts.
Italy
Red
Biodynamic Wine
Vegan

Region:  Emilia-Romagna

Appellation:  Lambrusco Emilia IGP

Varietal/Blend:  Salamino

ABV:  11%

Vineyard:  Venturini Baldini Montelocco Rosso comes from estate organic vineyards at 240 meters altitude. The moderate Mediterranean climate and clay-sand soils shape this wine’s identity, reflecting the care taken in these sustainably farmed vineyards.

Cellar: Venturini Baldini Montelocco Rosso is produced using the Charmat Method, followed by six months of aging. The wine features 16 g/l residual sugar, creating a smooth and approachable expression that highlights its careful fermentation and maturation.

CSPC:  854455

Winemakers Note:  []

What the Critics are saying:  []

A logo for vino al vino with a bottle of wine in the center.
Venturini Baldini
Montelocco Rosso

Region:  Emilia-Romagna

Appellation:  Lambrusco Emilia IGP

Italy
Red
Biodynamic Wine
Vegan
Extra dry, this is Venturini’s fruitiest and funnest Lambrusco, balanced by racy acidity, super soft tannins, and a refreshing energy, it exudes juicy black cherry and mediterranean herbs and the savoury charcuterie-perfect salinity that gave this variety its name: Salamino. Pairing this wine is as easy as remembering that Lambrusco is of the base-wine for making the famed balsamic vinegars of Emilia-Romagna (in fact Venturini Baldini is itself a Balsamic vinegar producer of great merit), so anything you would think to put balsamic on might make a beautiful pairing for this wine. Its juiciness, fresh acidity, and palate-cleansing effervescense already put it on the most flexible end of the spectrum for food pairing wines.

Luca Maroni 90 pts. James Suckling 91 pts.

TECHNICAL INFO

Varietal/Blend:  Salamino

ABV:  11%

Vineyard:  Venturini Baldini Montelocco Rosso comes from estate organic vineyards at 240 meters altitude. The moderate Mediterranean climate and clay-sand soils shape this wine’s identity, reflecting the care taken in these sustainably farmed vineyards.

Cellar: Venturini Baldini Montelocco Rosso is produced using the Charmat Method, followed by six months of aging. The wine features 16 g/l residual sugar, creating a smooth and approachable expression that highlights its careful fermentation and maturation.

CSPC:  854455

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

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:  11%

Produced Cases:  50

CSPC:  854455

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