The Lambrusco that carries Bruno Zanasi's name is bone dry, with zero residual sugar, a long way from the sweet fizz that once defined the category's reputation abroad.
Backstory
The family estate was started by Bruno Zanasi's father right after the Second World War. Today Bruno's grandson Marco runs the company, the third generation to work the vineyards south of Modena.
The Region
The estate lies in the hills south of Modena, in the Lambrusco Grasparossa di Castelvetro zone of Emilia-Romagna. This is the home of the Grasparossa subvariety, named for the red stems it grows on, which gives darker, more structured and tannic Lambrusco than the lighter styles made on the plains.
Vineyards & Farming
The grapes come from two vineyards planted between 1964 and 2002, on limestone-based clay soils at around 100 meters of elevation. Yields are kept very low, and the farming is organic. The wines are made entirely from Grasparossa.
Winemaking
Harvest usually falls in early October. The grapes macerate on their skins for about five or six days at low temperature, then ferment with indigenous yeasts. The wine is held cold and bottled only on demand to keep it fresh.
The Wines
The flagship is a dry Lambrusco Grasparossa di Castelvetro, a vivid purple-ruby sparkling red with aromas of violets, strawberries, fresh plums, and black cherries lifted by the bubbles. An organic Antica Natura bottling runs completely dry at 12 percent alcohol and has earned recognition at international competitions.
