Here's What You Need To Know About l'Elegante Lambrusco di Sorbara Secco

In 1958, Angelo Giacobazzi along with his son Antonio decided to expand and develop the small family winery. The name Giacobazzi became synonymous with Lambrusco shortly thereafter. Cantina Giacobazzi is located in Nonantola, in the province of Modena, a town famous for good food and for being the homeland of people like Enzo Ferrari and Luciano Pavarotti.

Lambrusco di Sorbara is a red wine title that was awarded its DOC classification in the year 1970. It is situated in the north of Modena near the village of Sorbara in northern Italy’s Emilia-Romagna region. The Sorbara is considered as the highest-quality wine of the Lambrusco family, majorly due to its extra concentrated flavour.

This grape is the softest and extraordinarily subtle and floral of the Lambrusco wines, often in a light, pink-rose hue. The finest versions are in a dry and invigorating fashion but have charmingly sweet aromas of orange blossom, cherries, mandarin orange, watermelon and violets.The most unique feature of Lambrusco di Sorbara grapes is its flowering variance.

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L'ELEGANTE Secco is essentially a Lambrusco wine made with the blend of Lambrusco di Sorbara grapes entirely. These grapes are cultivated on loose and sandy alluvial soil. The production takes place at Verdeta historical vineyard in Sorbara.

The training system for the vines of Sorbara is Spur-pruned cordon. These grapes are harvested in September and early October. The process of maceration is carried out on the skins with controlled temperature. The foam forms gradually during the natural second fermentation subsequent to the Charmat method.

The colour is light ruby ​​red and the aromas are representative of violets and the taste evokes of strawberries with spicy notes. Sorbara being dry and full-bodied makes it the most ELEGANT of Lambrusco. The distinctive acidity gives it a great refinement. It is served between the temperatures of 12-14 °C. The perfect choice to pair this glass of wine is with traditional dishes from Emilia, particularly tortellini and passatelli in broth. It is ideal with boiled and roasted meats. Its marked acidity makes it suitable also for fish dishes.

We can’t wait to get our hands on the finest version of Lambrusco di Sorbara by Giacobazzi. Have you tried it yet?

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Source: giacobazzivini