'Breath in a cloudy winter sky, as you settle into rolling fleece blankets, the air once warmed by the sun baked dates and raisins--reminiscent of a waft of port--fades into chocolate dipped black cherries strewn beside tart and stony raspberries upon the vegetal foul earth amidst weeping cranberry bushes; the first frost settling in as dusk nods to the dipping sun....'
Vin-story: The Etruscans and then the Romans highly valued the Lambrusco grape for its productivity and high yields. Lambrusco was known to the likes of Cato, Pliny, Virgil, Strabo, and the Estense Family and during the 14th Century historical records indicated that Lambrusco was growing in popularity, especially with the nobility who were known to entertain poets. Sorbara is generally regarded as the highest quality variety because, as the vine drops its flowers the yields are reduced concentrating the flavors producing a darker, more fuller bodied, slightly acidic, and the most fragrant wines. Lambrusco di Sorbara is located north of Modena, near Sorbara, and in this region at least 60% need to be of the Sorbara grape.
Grapes & Growing: Lambrusco di Sorbara - this is one of the few estate bottled single varietal lambruscos coming from the Fiorini Family who established their vineyards in 1919. The grapes were planted in 1991 on 7 hectares (17.3 acres) of well drained alluvial soil-- a type of soil that is loose, unconsolidated, and composed mainly of silt and clay with a sprinkle of sand and gravel, one that has been subject to water erosion and redeposited in a non-marine setting. The Sorbara grapes are hand harvested and undergo 4-6 hours of fermentation/maceration to obtain the dark ruby color; a secondary fermentation occurs in autoclaves over a period of 60 days producing a young, slightly sparkling wine of 11.5% ABV.
PoP: Vine Wines & Liquors Brooklyn, NY