LAMBRUSCO DI SORBARA DOC
Cantina di Soliera
100% Lambrusco di Sorbara
Cantina di Soliera is a cooperative winery composed of over 400 of the best growers in Emilia-Romagna. Their production of indigenous Lambrusco grapes stretches over the sunny vineyards between the Panaro and Secchia rivers, north of the capital city of Modena. This large and interprovincial group of growers forms one of the oldest co-ops in the region, who in 1982, established this collective in order to bottle their own prized grapes. With over a century of combined experience, Cantina di Soliera has established itself as one of the top producers of Lambrusco di Sorbara, Salamino di Santa Croce, and Grasparossa di Castelvetro, from which they produce traditional, ancestral and tank-method sparkling wines.
Soliera, from which the winery takes its name, comes from the Latin solarium, a “place exposed to the sun.” This is a fundamental element for cultivating Lambrusco. At Cantina di Soliera, decades of experience by its members, combined with the warmth of the sun shining above the vines and a passion for Lambrusco, has given rise to a delicious portfolio of cheerful, sparkling, intense, balanced and effervescent wines.
The land stretching north of Modena, between the Panaro and Secchia rivers, is the most suitable for the production of fine Lambrusco di Sorbara wines. Here the Cantina di Soliera vineyards lie within the regions of Soliera, Limidi and Bomporto. The area has vineyards composed of clayey-silt soils, the cultivation of which is different every year pending on yearly rainfall and how well the vineyards drain. Other vineyards are on sandy soils, corresponding to the highest lowland areas. Cultivation of complex Sorbaro grapes thrives here, thanks to the alluvial runoffs of the Secchia, Panaro and Po rivers.
Among the many noble cru sites from which Cantina di Soliera selects their grapes, lies a single-vineyard plot of some 4 hectares of ungrafted Sorbara grapes, from 50-year-old vines. From here, grapes are sourced for the Cantina’s most authentic, dry Sorbara Lambrusco.
Lambrusco di Sorbara is produced using the Charmat method. The grapes are destemmed and conveyed to stainless steel vats, where they remain for 1–6 days for maceration. Following primary fermentation, the wine is transferred to an autoclave, an airtight stainless-steel tank, with a dosage added. The sparkling Lambrusco is fined and filtered before bottling.TASTING NOTES
Bright red, moderately deep color. Fruity, pleasant bouquet with a persistent violet note. It is dry, with a fresh and fruity palate. Particularly suitable to accompany traditional cuisine from Emilia, as well as seafood and sushi. Serve at 46–50°F.