Sparking Dry Lambrusco with Italian Sausages

Michele and I were invited to a friend’s house for pork sausages on the grill and I offered to bring the wine. I was looking for a light red wine to bring when I came across a bottle of sparkling dry Lambrusco. What could be better on a hot day?  It should be served chilled, the bubbles cut the rich food and the wine has only 11.5% alcohol.IMG_3387

The bottle I chose was the Lambrusco “Ottocentonero” from Albinea Canali made from 50% Lambrusco Salamino, 40% Lambrusco Grasparossa and 10% Lancellotta. The pressing of the grapes is followed by maceration at low temperatures for 3/4 days. After racking the juice completes its fermentation in pressurized temperature controlled vats to develop  its natural sparkle.IMG_3390

This is a wine with rich berry flavors and aromas, easy to drink and a great combination with the spicy sausages.

 

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4 Comments

Filed under Lambrusco

4 responses to “Sparking Dry Lambrusco with Italian Sausages

  1. richard j. manzi

    lambrusco secco? is it available in the USA ?

  2. Where did you buy it? How much did you pay for it? Thanks for the info.

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