Unfairly synonymous with unfashionable wine in recent times, this traditional red from Emilia-Romagna is staging a comeback. Now being served at The River Café in Manhattan to the three michelin starred Osteria Francescana in native Bologna, we believe this is a wine worth celebrating alongside the region’s rich gastronimic traditions.
The family’s Tenuta Rampata estate is situated in the valley of the River Enza, on flood plains well suited to the culivation of the Lambrusco grape. This single vineyard wine is made from low yielding Lambrusco Salamino vines.
Founded at the end of the 19th Century by Remigio Medici, the company has remained family owned to this day. His sons Valter and Giorgio continued to build the business and today they own over 60 hectares in the area of Via Emilia in the region of Emilia-Romagna.
Now run by the fourth generation the company has remained totally loyal to the traditions and expertise of making the finest Lambrusco. Cropping regularly at levels 30-40% below the region’s average, vineyards care and attention to detail is matched in their (very) modern cellars.
Harvested in the first week of October the skins and juice were macerated for 5 days prior to a 20 day fermentation. The wine was then re-fermented in pressurised tanks to create its exuberant sparkle and fizz.
Best served chilled. Goes well with cured meats, pasta, lasagne, cheeses, grilled meats, risotto with pumpkin & mushrooms.