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2023 Lambrusco Grasparossa di Castelvetro “Monovitigno”
Fattoria Moretto

Fabio and Fausto Altariva

Fabio in his vines


Just-harvested Lambrusco Grasparossa
Moretto’s Lambrusco satisfies many things at once: It’s as festive as a Champagne, as lighthearted as a Beaujolais, and as food-friendly as any other rosso.
My colleagues and I recently debated whether to include Fattoria Moretto’s Lambrusco in our sparkling wine promotion, or if it was better suited to a “chilled reds” offering. After all, it’s undeniably effervescent—not boisterously so, just pleasantly frizzante. And yet, Lambrusco doesn’t play the same role as a racy blanc de blancs or easy-drinking crémant; it is a dry red, and in the case of Moretto’s Monovitigno, a very deep, robust one at that: it’s velvety, full-bodied, and bursting with brambly berries and generous notes of amaretto and cherry pit. How then to classify this vinous red sparkler, to pinpoint its cohort when it really lives in a category all its own, or rather, in several conflicting ones?? Even as wine professionals, we were stumped.
If you haven’t tried a Lambrusco of late, or feel apprehensive about its enigmatic qualities, consider the experience of tasting it. Moretto’s satisfies many things at once: It’s as festive as a Champagne, as lighthearted as a Beaujolais, and as seriously food-friendly as any other rosso from northern Italy. That it comes from the country’s culinary epicenter, Emilia-Romagna, and is made from the hearty, red-stalked subtype of the Lambrusco grape called Grasparossa, speaks volumes of its gastronomical pedigree. Served cool, it shines alongside anything that calls for a palate reset, buffing it clean with a fine and chalky tannin. A platter of well-marbled charcuterie, ripe and creamy cheeses, slow-cooked bolognese all come to mind, as does a long, lingering meal with a variety of sides piled high.
As you can see, we did decide to include it in our sparkling wine sale, making November a great time to discover—or revisit—this one-of-a-kind red, er, sparkler.
—Jane Augustine
Wine Type: | sparkling |
Vintage: | 2023 |
Bottle Size: | 750mL |
Blend: | Lambrusco Grasparossa di Castelvetro |
Appellation: | Emilia-Romagna |
Country: | Italy |
Region: | Emilia-Romagna |
Producer: | Fattoria Moretto |
Winemaker: | Altariva Family |
Vineyard: | 1.83 ha, 42 years |
Soil: | Clay, silt, limestone |
Farming: | Organic (certified) |
Alcohol: | 12% |
More from this Producer or Region

2024 Pignoletto Frizzante
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It’s tart and juicy like a fresh mandarin, with invigorating acidity ideally suited to cut through the region’s signature Parmigiano-Reggiano and prosciutto di Parma.

2024 Lambrusco Grasparossa di Castelvetro
Italy | Emilia-Romagna
Dry red Italian sparkling wine with dinner? You’ll love it.

About The Producer
Fattoria Moretto
About The Region
Emilia-Romagna
Primarily dominated by the expansive plains of the Po Valley, Emilia-Romagna—a diagonal band stretching from Piacenza in the north all the way to Rimini in the southeast—also features a long span of Apennine Mountains and foothills, at the base of which lie its major cities such as Parma, Modena, and Bologna along the historic Via Emilia. While the flatlands are home to some viticulture, the Apennines provide elevation and ventilation in contrast with the hot, humid, stagnant valley below, in addition to poor, well-draining soils favorable to the production of more serious wines.
Given the rich local cuisine that relies heavily on lard, cheese, and fatty meats like pork, Emilia-Romagna is first and foremost a land of fizzy wines. These light frizzanti have the acidity to cut through fat along with a palate-cleansing sparkle. Most important is the indigenous red Lambrusco, a family of grapes whose wines brilliantly complement flavorful dishes such as tagliatelle al ragù, tortellini al brodo, or simple antipasti of local meats and cheeses like prosciutto di Parma, mortadella, and parmigiano reggiano (if you’re lucky, drizzled with traditional balsamic vinegar of Modena).
While Lambrusco’s image suffered in the past because of mass-produced sweet versions, small producers today are crafting traditional, terroir-driven dry wines that are absolutely mouth-watering. These jovial, food-friendly quaffers are right at home in the KLWM portfolio.
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Kermit once said...

Kermit once said...
You don’t have to be rich to cellar a great wine.
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