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The Wine
A dark, vibrant, and red-fruited sparkling red with the signature richness of the Grasparossa strain of the Lambrusco grape. When one thinks of traditional Lambrusco - the sparkling red wine Italians pair with pizza and charcuterie - this is the sort of wine that comes to mind. While there is a recent trend towards raising the bar for Lambrusco wines, using more elegant strains of Lambrusco, secondary fermentations in bottle and often without any color at all (Banc de Noir), this is the more traditional, tank-fermented and affordable quaffer that defined this category for more than a century.
Deep purple‑ruby color and soft but persistent bubbles (the pressure is lower than most sparkling wines) and aromatics that lean toward black cherry, blackberry, and plum, with hints of violet and sweet spice.
The palate is juicy and lightly tannic, offering ripe dark fruit balanced by bright acidity and a touch of herbal lift. It finishes fresh and pleasantly dry, with the classic combination of sparkle, fruit, and gentle grip that makes Grasparossa so distinctive.
Pairings: Ideal with salumi, gnocco fritto, barbecue, spicy sausages, and dishes with sweet‑savory elements. For cheese, choose Parmigiano‑Reggiano, aged Gouda, or blue cheeses whose salt and intensity complement the wine’s fruit and structure.
The Winery
Rolfshark produces Lambrusco in the Castelvetro zone south of Modena, where Grasparossa thrives in clay‑rich soils and warm, sunny conditions.
The winery focuses on traditional varieties and modern, clean sparkling‑wine production, using controlled fermentations and the Charmat method (secondary fermentation in tank) to preserve freshness and aromatics. Their style emphasizes vivid fruit, lively mousse, and the natural tannic structure that sets Grasparossa apart, resulting in a bold, expressive Lambrusco crafted for convivial meals and Emilia‑Romagna’s generous food culture.
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