Cantina Puianello “Primarosa” Lambrusco Rosato, NV

Spring is coming fast, and with it, a quickening of the pulse, those first outdoor dinners in Brooklyn back gardens… everything that reminds us life for the past few months was worth living after all. I felt like writing a quick post with that in mind, on something celebratory, light, refreshing. Today’s little update highlights a very celebratory wine: Lambrusco. A good wine for drinking while you anticipate the warm weather. Good for sipping while writing bad haikus. Also delicious with a platter of hard cheeses and salami.

A quick review: Lambrusco is produced in the Emilia-Romagna region of Italy, in Modena (same region famous for its Parmesan cheese and prosciutto, and the appellation for balsamic vinegar), and is another wine that’s seen a resurgence in trendiness, as well as great strides in quality. Produced from the Lambrusco grape, this wine comes in red, white, or, occasionally, pink (as is the case with this rosato). It’s always frizzante, or slightly frothy, and generally has a very fruit-driven, juicy style that makes it approachable to a wide range of palates, although artisanal versions are also made, which are drier and have more depth and mineral notes. Great party wine.

So if you’re looking for a fun and no-frills bubbly, the non-vintage (NV) “Primarosa” rosato Lambrusco by Cantina Puianello is just the ticket. The grapes are harvested by hand, and the juice is run off the grapes quickly after they are crushed to produce a delightfully bright rosé pink, which stands out in the glass. Bouncy aromas of chilled red strawberries and cherries, with some slight violet floral notes. Nothing too serious here, just a great bottle to pop and enjoy with anyone and everyone, for $12.

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1 comment
  1. Lambrusco is a red wine. White (bianco) versions are exclusively manufactured for various export markets. Not only artisanal Lambruscos are “dry” (secco) but almost all of the Lambruscos consumed in Emilia. Sweet (dolce) Lambrusco (7 to 8% alc) has really nothing in common with authentic Lambrusco. Real Lambrusco has to have a minimum alcohol of 10.5% and is labeled either secco (bonedry to off-dry) or amabile (sweet) which is consumed instead of dessert in Emilia.

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