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The body and balance of lambrusco make it a candidate to serve with virtually any pasta dish.
This semi-sweet red pairs beautifully with the delicate layers of pizza.
Cheese-wise you could pair this semi-sparkling Lambrusco with hard sheeps' cheeses like pecorino and with aged cheeses such as parmigiano reggiano and grana padano
Lombardini Cellars was established in 1925, in Italy’s beautiful Gonzaga of Novellara - the center of excellence for the production of Lambrusco wines.
Lambrusco offers several varieties that range from dry to sweet and can vary in color from light red to deep inky purple. It is typically produced in a frizzante (lightly sparkling) style and is relatively low in alcohol.
Lambrusco is fruit-forward, with flavors of berries and some floral notes depending on the variety. The best Lambruscos are dry, crisp and delicious. For four generations, Cantine Lombardini have been producing wines with attention to quality, history and respect for traditions. Interestingly, these Cellars were historically a center for socializing and meeting, where wines were bought and tasted, exchanging stories and stories. Today that DNA continues, albeit with modern innovations like low environmental impact technologies.
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