Pra di Bosso Lambrusco Secco

This vibrant, sparkling red wine originates from Italy, crafted in the Reggiano DOP appellation within the historic Emilia Romagna region. Produced by Casali Viticultori, a benchmark winery founded in 1900, Prà di Bosso was originally introduced in the early 1980s as the first single vineyard cru in the area, a bold move that completely redefined regional quality expectations. The winery operates under a philosophy that honors authentic Emilian food and wine traditions, utilizing mindful craftsmanship to let the natural character of native grape varieties show directly in the glass.

Wine Description

• Colour: Deep, intense ruby red crowned by a dense and lively purple froth.

• Aroma: Crisp, young, and highly fragrant on the nose, bursting with aromas of wild violet and fresh roses alongside crunchy red and black berries like raspberry, blueberry, and cherry.

• Palate: Fresh, dynamic, and mineral-driven on the palate, presenting a beautifully balanced and velvety texture layered with juicy forest fruits and a subtle hint of raw almond.

• Body: Full-bodied sparkling red wine with a pleasantly robust framework.

• Finish: Clean, persistent, and lingering with a dry, fruit forward finish.

• Varietal Composition: A traditional regional blend consisting of 40% Lambrusco Marani, 40% Lambrusco Montericco, and 20% Lambrusco Salamino. The grapes are hand harvested in mid September from clayey-calcareous hillsides around Scandiano.

• Stylistic Notes: Strikingly balanced, crisp, and bone dry, this wine contains just 9 grams per litre of residual sugar. It undergoes soft pressing and temperature controlled primary fermentation in stainless steel, followed by natural refermentation in pressurized steel autoclaves to capture its signature sparkle.

• Alcohol by Volume: 11%

• Organic Status: Not certified organic, though minded with a deep respect for natural vineyard ecosystems.

Food Pairing

• Rich Emilian pasta dishes, especially pasta dressed with savory meat ragù or classic lasagna.

• Traditional platters of rich cured meats, prosciutto, mortadella, and chunks of Parmigiano Reggiano cheese.

• Savory boiled meats or regional baked rice specialties.