Corte Manzini 'Bolla Rossa' Lambrusco Grasparossa di Castelvetro

This vibrant sparkling red wine originates from Italy, produced in the historic Emilia-Romagna region within the Lambrusco Grasparossa di Castelvetro DOC south of Modena. Founded in 1978 by the Manzini family, Corte Manzini is an artisanal estate dedicated to highlighting authentic, estate-grown Lambrusco. Situated on the clay and limestone foothills of San Polo di Castelvetro, the estate controls every step of production from vineyard to bottle. The 'Bolla Rossa' (Red Bubble) cuvée focuses on the Grasparossa clone, widely regarded as the most deeply colored, full-bodied, and structured of all Lambrusco grape varieties.

Wine Description

In the glass, 'Bolla Rossa' displays an intense ruby-violet color accompanied by a persistent, frothy dark purple mousse. The nose opens with a fragrant, fruit-driven bouquet of ripe blackberry, dark plum, black cherry, and wild raspberry, accented by notes of fresh violet and sweet spice. On the palate, the wine is medium-bodied, gently sparkling (frizzante), and fruit-forward. It features a harmonious balance of juicy red-and-black berry fruit sweetness, lively natural acidity, and a light tannic grip from the thick Grasparossa grape skins. Crafted primarily from Lambrusco Grasparossa di Castelvetro, the hand-harvested grapes undergo temperature-controlled fermentation in stainless steel before secondary fermentation in pressure tanks (Charmat method) to preserve maximum fresh fruit aroma and effervescence. The alcohol by volume typically sits at approximately 10.5% to 11.5%.

Food Pairing

The bright acidity, delicate sparkle, and rich fruit profile of this Lambrusco make it a classic match for the famously rich, savory gastronomy of Emilia-Romagna. It pairs exceptionally well with traditional cured meats like Prosciutto di Parma, Mortadella, Salame di Felino, and Culatello, especially when served with warm gnocco fritto or Piadina. Structurally, its effervescence cuts cleanly through rich pasta dishes like Lasagna alla Bolognese, tortellini in broth, pork sausages, barbecue ribs, and wood-fired pizza, as well as aged cheeses like Parmigiano-Reggiano.