The Story
A magnificent Northern Italian sparkling red wine displaying a deep, impenetrable ruby-purple color topped with a rich, creamy red foam. Created as a tribute to the estate's founder, "Nonno Moro," this benchmark bottling is crafted to capture the traditional, authentic character of old-school Emilia-Romagna. The highly complex nose opens with an expansive, expressive bouquet of wild blackberries, ripe black cherries, and smoked plum, masterfully layered with sophisticated notes of crushed violets, fresh rosemary, sweet baking spices, and a subtle balsamic tang. On the medium-to-full-bodied palate, it beautifully balances a dense, fruit-forward core and a vibrant, refreshing acidity with a fine, structural framing of velvety tannins and an elegant, persistent mousse. Re-fermented in pressurized vats using the Charmat method, it finishes remarkably clean and dry with lingering notes of dark chocolate and savory minerals.
Food Pairing: Pairs flawlessly with traditional Emilian cuisine, including prosciutto di Parma, mortadella, artisanal wood-fired pizzas, rich lasagna, barbecued ribs, and fried chicken.
Description
A magnificent Northern Italian sparkling red wine displaying a deep, impenetrable ruby-purple color topped with a rich, creamy red foam. Created as a tribute to the estate's founder, "Nonno Moro," this benchmark bottling is crafted to capture the traditional, authentic character of old-school Emilia-Romagna. The highly complex nose opens with an expansive, expressive bouquet of wild blackberries, ripe black cherries, and smoked plum, masterfully layered with sophisticated notes of crushed violets, fresh rosemary, sweet baking spices, and a subtle balsamic tang. On the medium-to-full-bodied palate, it beautifully balances a dense, fruit-forward core and a vibrant, refreshing acidity with a fine, structural framing of velvety tannins and an elegant, persistent mousse. Re-fermented in pressurized vats using the Charmat method, it finishes remarkably clean and dry with lingering notes of dark chocolate and savory minerals.
Food Pairing: Pairs flawlessly with traditional Emilian cuisine, including prosciutto di Parma, mortadella, artisanal wood-fired pizzas, rich lasagna, barbecued ribs, and fried chicken.
