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Fermented and aged in stainless steel with no wood at any stage
underscored by a stony minerality and fine-grained tannins
70% Frappato and 30% Nero d'Avola: Frappato for lift
The fruit gets 10 hours of skin contact
Cantina Puianello Lambrusco Broletto 2024 Portugal Fermented and aged in stainlessThe Land This is Lambrusco from where it belongs: Reggio Emilia, in the heart of Emilia Romagna, the same northern Italian food valley that gives us Parmigiano Reggiano, prosciutto, and balsamic vinegar. Forget the sweet supermarket Lambrusco of the 1970s; this is Reggiano Lambrusco DOC, grown on the first hills above the city with southeast and southwest exposure. The soils are clayey calcareous, and the vines sit in a mild climate that catches sun,
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