Ruby red in colour, with plenty of bright bubbles. On the nose, it has a fresh, pronounced and very fine fruity scent. On the palate, the wine is delicate, tangy and well-balanced, with pleasant refreshing acidity, floral notes and forest fruits on the finish.
The Grasparossa vineyards grow on the ancient gravel sediments of the Guerro stream, at altitudes of 70-150 metres above sea level. The surface stratum, around 50-60cm deep, is comprised of dusky, reddish coloured silt-loam. The clones are obtained from a mass selection of the estate’s ancient vineyards. The vines are planted at a density of 3,300 vines per hectare. They are trained to a double curtain (GDC), and are suitable both for mechanical and manual pruning and picking.
Grapes underwent soft pressing followed by maceration which lasted 48-72 hours. Immediately after this, the must was refrigerated, settled and filtered. The must was preserved in stainless steel vats which were refrigerated at the temperature of 0° C. A single fermentation of the must took place with pris de mousse at the temperature of 16-18° C in pressurised vats (cuve close) for 90 days. Isobaric cold bottling of the already sparkling wine was obtained with the Method Charmat.
Villa Cialdini is the main house of the Azienda Agricola Castelvetro, an estate southeast of Modena that has been owned by the Chiarli family since 1860. Cousins Anselmo and Mauro Chiarli, who manage the family company, started the Castelvetro project in 2002. Their idea – ambitious today, let alone in 2002 – was to build a state of the art winery to produce top quality Lambrusco. They spent a year renovating the winery and then, using the property’s old vineyards, began production in 2003. The estate is comprised of 70 hectares, of which 52 are planted to vine on the undulating alluvial deposits typical of the Padana plain.