From: Emilia Romagna, Italy
Varietal: Lambrusco Grasparossa
Tasting Notes: A deep ruby red color with violet hues. The wine has distinctive aromas of violet, raspberry, fresh plums, and black cherries, combined with notes of spice. As these flavors envelop the palate, offering a nicely balanced experience of generous fruit flavors and bright acidity that fades with a subtle touch of tannins on the finish.
“Aromas of blackberry and blueberry carry over to the dry, savory palate along with graphite and a hint of star anise before an almond close. Racy acidity keeps it fresh while fine-grained tannins lend structure and more finesse than is typical of the variety.” –Kerin O'Keefe
Pairing: For a simple pairing, we’d recommend charcuterie hard cheeses like Parmesan, olives, and specialities from Emilia-Romagna such as salami, prosciutto, mortadella, and bresaola. Rich, tomato-based dishes are also shoe-ins: think bolognese, ragu, tortellini, ravioli, lasagna, pizza, and more. Other options include barbecue and pulled pork. For today’s pairing, we’re sharing Alison Roman’s recipe for Classic Lasagna.
About. Cantina Settecani is a winemaking cooperative founded in 1923 by a group of 48 farmers. It is located south of Modena in the hamlet of Settecani, which lies on the border of the towns of Castelvetro, Castelnuovo Rangone, and Spilamberto. Today, the cooperative is comprised of 200 local farmers who work on a total of 300 hectares in the heart of Lambrusco Grasparossa's territory. In an area where parish churches, castles, and vineyard hills have defined the territory for centuries, the 200 families involved in the cooperative continue to tend to the land and its fruits according to tradition.
Cantina Settecani translates to the cooperative of seven dogs; which you’ll see a nod to on this wine's label. In recent years, the Cantina has worked to renovate its facilities, consolidate its wines under one brand, and bring its wines to new markets, all while maintaining high quality standards. The spirit is one of a big family made up of families, a business enterprise where decisions are made together and important achievements are celebrated together.
Among these achievements is the winery’s V.I.V.A. sustainability certification from the Italian Ministry of the Environment, Land, and Sea. Farming is done by families who practice polyculture, tending to alfalfa, hay, and other fruits besides grapes. Some even have cows that produce Parmigiano Reggiano or pigs that produce Prosciutto di Parma.
