There’s a reason Lambrusco is a staple in many Italian households. Lambrusco is delightfully refreshing, it pairs beautifully with traditional Italian fare and it’s fun to drink. For decades though, Lambrusco was considered “less than” by many. But now? High quality wines are plentiful (if you know where to look!) and the game has changed. To wit, I met (virtually, of course) Julia Prestia, co-owner of Venturini Baldini located in the ancient hills of Matilde di Canossa in the Emilia Romagna region. Having been sent samples of three wines produced on the estate, it was a joy to discover distinctive Lambrusco from Venturini Baldini with Julia.
Photo Credit: Venturini Baldini
The estate of Venturini Baldini dates from the 16th century. In 1976, thanks to the Venturini Baldini family, wine production began with 100% EU certified organic Lambrusco and sparkling rose wines. Since 2015, the Prestia family, including Austrian born Julia and husband Giuseppi Prestia, have owned the estate and relaunched the historic Reggio brand with the assistance of consulting oenologist Carlo Ferrini.
Venturini Baldini is an organic winery and balsamic vinegar estate on 130 hectares of which 32 hectares are of organically cultivated vineyards. Julia explained that there are three significant parts to the estate: vineyards from which award-winning organic Lambrusco and sparkling wines are cultivated, balsamic vinegar production of Traditional Balsamic Vinegar DOP under the brand “Acetaia di Canossa,” and hospitality at Roncolo 1888, a beautiful relais that is in the 17th century Villa Manodori.
Photo Credit: Venturini Baldini
Lambrusco from Venturini Baldini
Prior to our tasting, I rarely reached for a chilled bottle of Lambrusco as a first choice. Thanks to the flavorful selections from Venturini Baldini, though, that has changed. Julia Prestia emphasized Lambrusco’s affordability, versatility, low alcohol content and low sugar levels. Now, I can’t think of one reason not to sip these wines any time of the day and share with friends.
Unique varieties of Italian wine grapes are termed “Lambrusca or Lambrusco-Something” according to Jancis Robinson, Julia Harding and Jose Vouillamoz in the 2012 edition of Wine Grapes. The name Lambrusco is defined as “wild grape” and the theory that all Lambruscos are from domesticated, native wild grapes has been proven correct thanks to recent genetic evidence. The first mention of Lambrusco is thought to have been by Cato in De Agri Cultura, the oldest printed farming manual to date and written in 160 BC. There are ten different varieties of Lambrusco, four of which are the most prevalent: Lambrusco di Sorbara, Lambrusco Maestri, Lambrusco Grasparossa and Lambrusco Salamino.
Lambrusco is found in a variety of styles, ranging from dry to semi-sweet and most are semi-sparkling. The wine makes a delicious pairing with a variety of foods… from those with spice and heat to lightly sweet desserts.
Lambrusco Salamino – Photo Credit: www.banfiwines.com
Julia called our first wine her “unicorn wine” – Cadelvento Lambrusco Spumate DOP Brut Rosé ($19.99). Of Lambrusco in the Sorbara and Grasparosso varieties cultivated on sandy clay, this gorgeous rosé with only 8 grams of residual sugar was produced using the charmat method and aged in steel tanks for 3-4 months. Julie refers to this wine as “happy, social, easy” and I understand why. Powder pink in the glass, aromas of rose petals, juicy plums, freshly picked strawberries and raspberries led to tart, dry flavors of red berries. A persistent thread of bubbles lingered in the glass. Enjoy a glass or two with fresh seafood, salads and friends.
/center>
Will there be Lambrusco from Venturini Baldini in your glass tonight?
Cheers! ~ Cindy
You’d like more Grape Experiences? Please click here.
