Issue link: https://digital.copcomm.com/i/992999
The Cru Artisan College Study Guide 3 Excerpts taken from the Italian Wine Scholar Manual ALBINEA CANALI FB LAMBRUSCO ALBINEA CANALI OTTOCENTONERO ALBINEA CANALI PENNAROSSA GRAPE VARIETIES: 50% Lambrusco Salamino, 40% Lambrusco Grasparossa 10% Lancellotta REGION/ DENOMINATION: Emilia-Romagna WINEMAKING: The pressing of the grapes is followed by a maceration at low temperatures (12–15 degrees Celsius) for 3–4 days in order to extract the color and enhance the typical fruit-forward characters of Lambrusco. After racking, the juice completes its fermentation in pressurized temperature- controlled vats to develop its natural sparkle. GRAPE VARIETY: 100% Lambrusco di Sorbara REGION/ DENOMINATION: Emilia-Romagna VINEYARDS: Lambrusco di Sorbara grapes are grown in deep- and medium- mixture terrain in vineyards located in Emilia-Romagna, Italy. WINEMAKING: Grapes are cultivated in the GDC (Geneva Double Curtain) or Doppia Cortina method. After pressing, the grapes undergo cold macera- tion for 12 hours to extract some color and enhance the flavors of the Sorbara grapes. Following partial fermentation, the wine undergoes a second fermenta- tion in the bottle, rendering the wine completely dry and leaving a deposit of natural yeast inside. GRAPE VARIETIES: Lambrusco Grasparossa, Malbo Gentile REGION/ DENOMINATION: Emilia-Romagna VINEYARDS: The plains and lower hillsides of the com- munes of Scandiano and Canossa in the province of Reggio Emilia. NOTES: Pennarossa is called Codarossa in the European Union market. The vast majority of Lambrusco is produced in the frizzante (semi-sparkling) style via the tank method, known as the metodo Martinotti in Italy. Only a small proportion is made by the traditional method or ancestral method (metodo an- cestrale). The historically-important metodo ancestrale, in particular, is generally reserved for the finest-quality bottlings, which yield wines with additional layers of complexity and savory balsamic and mineral notes. The Wines