Fattoria Moretto, Lambrusco Grasparossa Secco, 2025
Forget whatever Lambrusco meant to you in the 1970s. Fattoria Moretto is one of a small group of family producers in Castelvetro — the hill country south of Modena — making serious, bone-dry, vintage-dated Lambrusco from the Grasparossa grape, the darkest and most tannic of the Lambrusco varieties. The Altariva family has farmed here for generations; brothers Fabio and Fausto joined in 1991 and made the estate officially organic by 1997. This frizzante secco is 100% Grasparossa, deep purple, juicy, and built around bracing acidity and gentle chalky tannins — exactly the kind of red bubbly designed to slice through mortadella, Parmigiano, and everything else Emilia eats.
Fattoria Moretto, Lambrusco Grasparossa Secco, 2025
Forget whatever Lambrusco meant to you in the 1970s. Fattoria Moretto is one of a small group of family producers in Castelvetro — the hill country south of Modena — making serious, bone-dry, vintage-dated Lambrusco from the Grasparossa grape, the darkest and most tannic of the Lambrusco varieties. The Altariva family has farmed here for generations; brothers Fabio and Fausto joined in 1991 and made the estate officially organic by 1997. This frizzante secco is 100% Grasparossa, deep purple, juicy, and built around bracing acidity and gentle chalky tannins — exactly the kind of red bubbly designed to slice through mortadella, Parmigiano, and everything else Emilia eats.
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Description
Forget whatever Lambrusco meant to you in the 1970s. Fattoria Moretto is one of a small group of family producers in Castelvetro — the hill country south of Modena — making serious, bone-dry, vintage-dated Lambrusco from the Grasparossa grape, the darkest and most tannic of the Lambrusco varieties. The Altariva family has farmed here for generations; brothers Fabio and Fausto joined in 1991 and made the estate officially organic by 1997. This frizzante secco is 100% Grasparossa, deep purple, juicy, and built around bracing acidity and gentle chalky tannins — exactly the kind of red bubbly designed to slice through mortadella, Parmigiano, and everything else Emilia eats.
