Col Sassoso has an intense, violet-colored froth with vivid cherry-fruit and baking spice aromas. The bright acidity, astringent tannins and refreshing, long-lasting finish make this a fantastic foil to cured meats, aged cheeses and grilled meats.
Wine Maker Notes
Hand-harvest occurs in the middle of October for the Salamino and at the end of October for the Grasparossa (the last Lambrusco variety to be harvested). Each variety is fermented separately. The Grasparossa fruit is fermented at 65°F for seven days with skin contact. The wines are then blended and the resulting wine undergoes secondary fermentation in autoclave at 55°F to achieve effervescence. The result is an intensely colored wine with violet notes and deep and dark fruit aromas.
Charcuterie, pasta dishes with meat sauces, boiled meats and red roasts. Excellent with cheeses.