Villa Di Corlo, Lambrusco Sorba

NV Emilia-Romagna 80% Lambrusco Sorbara, 20% Lambrusco Salamino Don’t let the lighter color fool you – this is a richly flavored expression of the region with a tickle of delicate bubbles typical to the “frizzante” style. Fresh raspberries follow a floral note on the nose, finishing with a pronounced smack of mineral dryness. Excellent with cured meats such as mortadella or cotechino, roasted chestnuts and hearty chunks of Parmegiano Reggiano. The estate also produces balsamic vinegar from the same grapes in the attic of the villa!