Aged 50 Months: Ventiventi Winery Transforms Sparkling Lambrusco Wine

 

If you have ever enjoyed a sparkling red wine from the Italian wine region of Lambrusco, then you are familiar with the welcoming ripe strawberry flavors and celebratory bubbles that caress your palate. If you’ve never tried sparkling Lambrusco wine, then now is the time.

With the surge in popularity of sparkling wines from around the world, Lambrusco definitely needs to be part of the lineup. Now there is an even more important reason to pay attention: some Lambrusco wineries are starting to take the sparkling wine to new heights by adopting the Metodo Classico method of bottle-aging to produce bubbles, rather than using the Charmat method of tank-aging.

Ventiventi Winery, which means “twenty-twenty” in Italian, is one of the revolutionary wine producers crafting more Lambrusco sparkling wines in this higher-end fashion. One of their recent releases was aged for an astounding 50 months in the bottle, versus the traditional 9 months using the Charmat method. The result is a much more sophisticated wine with smaller bubbles, a creamier texture on the palate, and greater complexity.

Tasting the Unique Differences in Lambrusco Wine Styles

Recently, I was honored to attend a virtual tasting with Riccardo Razzaboni, one of the family owners of Ventiventi. Riccardo operates the winery with his father, Vittorio, and two brothers, Andrea and Tommaso.

“We still produce the traditional fruity and cheerful style of Lambrusco using the Charmat method,” stated Riccardo, “but we find that more consumers are interested in trying something different.”

He continued, “Therefore, we have been experimenting with using traditional Lambrusco grapes like Sorbara and Salamino, but aging them in the bottle for 40 or 50 months. Also, all of our grapes are farmed organically.”

During the tasting, we sampled three different sparkling Lambruscos produced by Ventiventi, and the difference in taste and style was startling. As we tasted each wine, Riccardo also offered food pairing suggestions to enhance the special qualities of each bottle.

Ventiventi La Vie (Charmat Method): With a lovely pink bougainvillea color and a welcoming nose of ripe strawberries and blossoms, this sparkling wine opens on the palate with notes of dark cherry and hints of herbs. Soft and pretty bubbles make this wine simple and refreshing. Made with Sorbara grapes using the Charmat (tank) method. (89 points, $20–$25)

• Pairing: According to Riccardo, “The classic pairing of this easy-drinking Lambrusco is fatty meats. For example, a platter of salami and prosciutto is ideal.” Fresh young mozzarella or a young Parmigiano-Reggiano cheese (the signature cheese of the region) also work well.

Ventiventi Rosé Brut Metodo Classico: Made with the same organic Sorbara grapes, but aged 50 months in the bottle before release. Metodo Classico is the Italian name for the Champagne method of bottle-fermenting wine (which is more time-consuming and expensive). The longer the wine is aged this way, the more complex the flavors and delicate the bubbles.

• Tasting Notes: An attractive pale salmon in color with small, persistent bubbles in the glass. On the nose, complex red cherry and bready aromas give way to a very long and complex palate with wet stones, grapefruit, and a refreshingly dry finish. Much more sophisticated than I was expecting. Aged 50 months in the bottle. (93 points, $35–$40)
• Pairing: Riccardo suggested, “This wine pairs very well with fatty fish, such as salmon and tuna.” It is also a fine match for pasta dishes with herbs, grilled vegetables, or light seafood, and can stand up to a more complex hard cheese, such as aged Grana Padano or Parmigiano-Reggiano.

Ventiventi “Rouge de Noirs” Metodo Classico Brut: A dark ruby-colored wine with fine bubbles and an earthy black cherry nose. Made with organic Salamino grapes, this wine tastes of black cherry jam with savory, earthy notes. The small bubbles provide a creamy mousse, and the finish is surprisingly tart, dry, structured, and very long. A very unique wine that will pair well with food—or serve as a great companion for intellectual conversation regarding its rare qualities. Aged 40 months in the bottle. (92 points, $35–$40)

• Pairing: This wine is so complex and structured that it can easily be paired with a savory meat, mushroom or truffle dish.  Examples include grilled Italian sausages, Oso Bucco, or boar. Heavy pasta dishes such as Lasagna or Tagliatelle alla Bolognese will also work, along-side a very aged cheese, such as a 36 month Parmigiano-Reggiano.

A Quick Primer on Lambrusco

Where is Lambrusco sparkling wine made?

The wine is crafted primarily in the Emilia-Romagna region of Italy, with a small portion extending into Lombardy. The term “Lambrusco” refers to both a specific family of grape varieties and the style of wine, which is traditionally a fruity, sparkling red wine.

Where is Ventiventi Winery located?

It is located in the town of Medolla within the Emilia-Romagna region. The town is approximately a 2-hour drive south of Venice and a 2.5-hour drive north of Florence.

What are the three major red grapes used in sparkling Lambrusco wine?

• • Salamino: The most common grape used, producing a pleasing medium-bodied wine with rich mixed-berry notes.
  • Sorbara: A lighter red grape with higher acidity, excellent for lighter-style Lambruscos, offering strawberry and citrus notes.
  • Grasparossa: A darker red grape with more tannins and structure, offering bold black cherry notes.

Where can you buy Lambrusco sparkling wine?

Lambrusco is available in most larger wine shops and online retailers. If you plan to visit Italy, stop by Ventiventi Winery to enjoy a tasting of their Lambruscos and purchase wines directly from the cellar where they are made. The winery also serves lunch and dinner, so you can enjoy your sparkling wines alongside a delicious Italian meal.