Venturini Baldini Montelocco Lambrusco
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The Somm
Journal -
James
Suckling
Product Details
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Winemaker Notes
A single-variety wine of Salamino grapes, grown on clay-sandy soils. The grapes are harvested in the first ten days in September. Short Charmat method. Perceptible fragrance of herbs and juicy black cherries. Has a fresh, semi-dry flavor with light tannic sensations. Certified Organic.
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The Somm Journal
With 16% g/l residual sugar, this 100% Lambrusco Salamino has the tingly acid and lightly tannic structure to wear its sweetness blithely. Raspberry and wild-cherry lozenge candy meet tart cranberry and a hint of funk to make for an ideal match with salumi galore.
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James Suckling
Very grapey and spicy with blackberry and cranberry aromas that follow through to a medium body, fresh acidity and fine bubbles. Bottled in 2018. From organically grown grapes.
The vines, mainly autochthonous Lambrusco varieties, grow in c. 30ha of vineyards at an altitude of c. 170 to 370m, in clay-rich soils. Since the early 1990’s, Venturini Baldini has been producing only organically certified products. The winery was one of the first in Italy and the first in the region to switch to an entirely organic production, and this commitment is now deeply rooted in our approach to farming and wine making.
Made in a handful of wine regions across the globe, red sparkling wine ranges from delicately sweet to bone dry. While styles vary by region, red sparkling wine production methods are often the decision of the winemaker. For serving, cool red sparkling wine down to about 40F to 50F.
Extending from the Adriatic coast in the east, to the border of the Mediterranean Ligurian region in the west, Emilia Romagna is a large, central Italian region focused on a wide array of gastronomic specialties. The plains of Emilia host four well-defined subzones for its famous, lightly sparkling red, Lambrusco. The more coastal Romagna has the capacity to produce impressive wines from Sangiovese and Albana.