The Story
A magnificent Northern Italian sparkling red wine crafted entirely from 100% Pjcol Ross (pronounced "Picoll"), an ancient, low-yielding, and nearly extinct indigenous clone of Lambrusco saved from extinction by the Rinaldini family. Displaying a deep, intense ruby-red color with a lively, long-lasting violet froth, this highly artisanal bottling is produced using the Metodo Classico (Traditional Method), spending at least 12 months on its lees before disgorgement. The highly complex nose opens with an expressive, deeply rustic bouquet of ripe black plums, wild blackberries, and dark cherries, masterfully layered with sophisticated notes of thorny balsamic ash, licorice, wild herbs, and a savory hint of smoke. On the medium-bodied palate, it strikes a brilliant balance, marrying its concentrated, savory black fruit core and a vibrant, sizzling acidity with a fine, elegant bubble structure and a touch of rustic umami that leads into a clean, dry, and exceptionally persistent finish.
Food Pairing: Pairs flawlessly with rich Emilian charcuterie, wild boar terrine, roasted duck or goose, roasted chestnuts, and rich pasta dishes. Due to its exceptional freshness and dry profile, it also makes a daring and brilliant match for fresh oysters.
Description
A magnificent Northern Italian sparkling red wine crafted entirely from 100% Pjcol Ross (pronounced "Picoll"), an ancient, low-yielding, and nearly extinct indigenous clone of Lambrusco saved from extinction by the Rinaldini family. Displaying a deep, intense ruby-red color with a lively, long-lasting violet froth, this highly artisanal bottling is produced using the Metodo Classico (Traditional Method), spending at least 12 months on its lees before disgorgement. The highly complex nose opens with an expressive, deeply rustic bouquet of ripe black plums, wild blackberries, and dark cherries, masterfully layered with sophisticated notes of thorny balsamic ash, licorice, wild herbs, and a savory hint of smoke. On the medium-bodied palate, it strikes a brilliant balance, marrying its concentrated, savory black fruit core and a vibrant, sizzling acidity with a fine, elegant bubble structure and a touch of rustic umami that leads into a clean, dry, and exceptionally persistent finish.
Food Pairing: Pairs flawlessly with rich Emilian charcuterie, wild boar terrine, roasted duck or goose, roasted chestnuts, and rich pasta dishes. Due to its exceptional freshness and dry profile, it also makes a daring and brilliant match for fresh oysters.
