Albinea Canali FB Lambrusco

The Hills of Lambrusco

The hills of Lambrusco Once upon a time, a few kilometres from Reggio Emilia, there was (and fortunately for us, there still is) a triangle of fertile plain bordered by the waters of the Crostolo and Tresinaro waterways. Its northernmost point is Montericco ("Rich Mountain", by name and by nature), a small hamlet in the hills surrounded by extremely gentle countryside. At its center lies Villa Canali, a stone's throw from Scandiano, Quattro Castella - famous for the re-enactment of the coronation of Matilde di Canossa - and Albinea, which is in fact perched in the foothills of the Apennines. Absolutely Unique We like to recall that the most mellifluous among the Latin poets, Virgil, lingered more than once in his compositions to write about the Lambrusca vine, whose leaves and bunches he unmistakably described two thousand years ago in the pages of his Eclogues. Yes: amidst the satyrs and nymphs that populated the imaginary countryside between Mantua and Emilia - and between the Po and the Apennines - in ancient times, our beloved wine already had pride of place. Lambrusco is one of the oldest of Italy's indigenous grape varieties and, thanks to its highly distinctive characteristics - its effervescent and harmonious style and its invigorating, light-hearted nature - it is also a unique and peerless wine. It is ideal for pairing with all the richly flavored traditional dishes of Emilia and of the Po Valley, but it also makes an innovative and satisfying accompaniment for modern, international cuisine. Its freshness and its persistent aromas make it a must, for example, for matching with typical local cold cuts or hard cheeses. It can be drunk as an aperitif, or even throughout a meal. With its variety of styles between "             secco" ("dry") and " amabile" ("semi-sweet"), dark and full-bodied like Grasparossa, tingling with acidity like Sorbara, or well-balanced like Marani and Maestri, drinking Lambrusco always becomes a special occasion.

Albinea Canali FB Lambrusco Dry strawberry, basil sorbet and tart homemade lemonade with an incredible, plush texture that thankfully doesn't turn into skittles, but mellows into a doughy focaccia. The snappy red berry fruits and juicy meyer lemon, dressed in a gentler semi-sparkle or frizzante style, are the result of the method ancestral. Just watch out for the deposit of natural yeast in the bottom of the bottle. Hands down, one of my favorite versions of Lambrusco; this is a 100% Lambrusco di Sorbara. 92 Points Jessie Birschbach, The Tasting Panel Magazine