Paltrinieri 'Radice' Lambrusco di Sorbara

This bone-dry, ancestral-method sparkling rosé originates from Italy, produced in the heart of the Emilia-Romagna region within the Lambrusco di Sorbara DOC zone north of Modena. Founded in 1926 by Achille Paltrinieri, Cantina Paltrinieri is an artisanal family estate located in Sorbara, nestled between the Secchia and Panaro rivers. Today, third-generation winemaker Alberto Paltrinieri, alongside his wife Barbara, leads the winery as a pioneer in highlighting the elegance and high acidity of the Sorbara grape. The 'Radice' (meaning "roots") cuvée is crafted using the ancient rifermentato in bottiglia (ancestral method / rifermentazione naturale in bottle) technique, symbolizing a return to traditional winemaking prior to modern pressure tanks.

Wine Description

In the glass, 'Radice' presents a hazy, pale salmon-pink to coral hue with a delicate, lively fine effervescence and spent yeast sediment at the bottom of the bottle. The nose is extraordinarily fresh and lifted, opening with vibrant aromas of tart red currant, wild sour cherry, grapefruit, and rhubarb, complemented by subtle notes of pink peppercorn, crushed stone, and a yeasty, doughy bread crust nuance. On the palate, the wine is light-bodied, bone-dry, and intensely refreshing. It features a razor-sharp beam of high natural acidity, vibrant red berry flavors, and a saline, chalky mineral texture that carries through to a long, mouthwatering finish. Crafted entirely from 100% Lambrusco di Sorbara, the grapes are gently pressed and undergo spontaneous alcoholic fermentation in stainless steel with indigenous yeasts. The wine is then bottled without dosage or disgorgement to complete secondary fermentation naturally in the bottle, leaving the fine sediment behind. The alcohol by volume sits at 11.5%.

Food Pairing

The piercing acidity, bone-dry profile, and gentle effervescence of this ancestral Lambrusco make it an exceptional palette-cleanser and table partner for rich Italian cuisine. It pairs seamlessly with classic Emilian cured meats like Prosciutto di Parma, Mortadella, and Culatello served with fresh gnocco fritto. It also excels alongside seafood, including fresh oysters, fried calamari, sushi, tuna tartare, and grilled prawns. Structurally, its vibrant acidity easily cuts through rich, creamy cheeses like fresh Mozzarella di Bufala, Ricotta, and medium-aged Parmigiano-Reggiano.