Morastello Vino Rosso dell'Appennino Frizzante 2022

Sauvage Club Wine

Morastello Vino Rosso dell'Appennino Frizzante 2022

 

Rustic. Charming. Full of life. Luigi Ottonelli’s wines are all of these things. They’re the kind of wines that feel like they’ve always existed…like you could find a bottle in the dusty cellar of a tiny hotel in one of the Apennine villages near Luigi’s home. And that’s what he’s going for. Luigi started making wine in 2012 in an effort to save and reinvigorate old and abandoned vineyards. His wines live and breathe that local pride.

This Lambrusco is made primarily from the native variety Ciliegiolo. It’s dry, flavor packed, and immensely quaffable, with rich notes of cherry that keep getting better with every sip. It’s the perfect introduction to Luigi’s wines, and an immensely drinkable addition to the table.

Producer: Morastello

Country: Italy

Region: Emilia-Romagna

Variety: Ciliegiolo, Negretta, Uva Tosca, Lambrusco, Barbera

Cherry, raspberry, strawberry, Alpine wildflowers

If you like this, then you’re going to like other styles of Lambrusco. Don’t let it’s bad rap fool you. Good Lambrusco is incredibly delicious and so much fun at the table. While there are some sweet versions we love, you’ll mostly find dry Lambrusco at Dedalus.

- When Parmigiano Reggiano (also from Emilia Romagna) earned DOP (Denominazione d' Origine Protetta,) status in the late 1990s, there was a movement to convert old vineyards into pasture for more cows. This is part of the reason Luigi felt it was so important to resuscitate old vineyards.
- Lambrusco can refer to a family of grape varieties and a style of wine. So while there is only a small percentage of Lambrusco grapes in this sparkling red, it’s still considered a Lambrusco.
- Luigi is both a winemaker and a practicing optometrist who is beloved by his community.

$28.00

Pair Your Club Wine With...

Lambrusco is a slam dunk with pizza. It's high acid, fruit-driven, and bubbly. Which means it complements higher acid tomato sauces and gooey cheeses—two of our favorite toppings. We like this recipe from the iconic Roberta's in NYC. It requires leaving the dough to rest overnight, so plan ahead!

Get the Recipe