Lambrusco Grasparossa di Castelvetro "Terre al Sole"
Wine name:Lambrusco Grasparossa di Castelvetro "Terre al Sole"
Appellation:LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOP
Zone:Savignano Alto (province of Modena)
Vineyard extension (hectares):2
Blend:100% Lambrusco Grasparossa di Castelvetro
Vineyard age (year of planting):
Soil Type:Clayey, loamy
Altitude:200 meters above sea level
Colour:Intense ruby red with purple reflections
Nose:Intense, complex, floral
Flavour:Full in the mouth, evident tannins balanced by a good acidity, the perlage is fine and "cleans" the mouth.
Serving temperature (°C):6-8
Match with:Traditional salame, not excessively flavourful cheese, pizza
Average no. bottles/year:30,000
Grape yield per hectare tons:9
Starting from the 2015 vintage this wine is re-fermented in the bottle. The production technique has been changed so to enhance the difference between the two Lambrusco Grasparossa made at Poderi Fiorini.
Vinification and ageing
The clusters are destemmed and crushed. The must is kept in contact with the skins for 3-4 days and cold délestage is carried out. The fermentation is stopped when the sugar reaches 25-26-28 grams/litre. The wine is bottled and the alcoholic fermentation is completed in the bottle. Selected yeast is utilised. A “dégorgement a la glace” follows.
Address:Via Puglie, 4 - 41056 Savignano sul Panaro (province of Modena)
Owner:Alberto and Cristina Fiorini
Year of establishment:1919
Total annual production:200000
Total vineyard extension (hectares):30
Planted varietals and extension (hectares):2ha Barbera, Merlot, Sangiovese, Cabernet Sauvignon 10ha Lambrusco di Grasparossa 9ha Lambrusco di Sorbara 3ha Lambrusco Salamino 6ha Pignoletto
Vine training system:
Geneva Double Courtain (GDC)
Cultivation method in the vineyard:grass is left on the aisles between the rows of vines
Type of viticulture:in the conversion phase to be certified organic
Harvest period:Mid August/beginning of October
Agronomist:the agronomic work is supervised by a company specialising in organic viticulture
Alberto and Cristina Fiorini, brother and sister, are the fourth generation of a family that has produced Lambrusco wines since 1919.
Poderi Fiorini includes three separate holdings within the province of Modena. A distinctive characteristic is that the soil of the various plots is quite different. In fact a very careful research has been carried out in order to choose the most suitable rootstocks and clones for each type of soil.
The microclimate also varies in the three holdings.
The total vineyard extension is approximately 30 hectares. The grape varieties that are grown are Lambrusco di Sorbara, Lambrusco Grasparossa, Lambrusco Salamino, Pignoletto and a small extension of Barbera, Merlot, Sangiovese and Cabernet Sauvignon.
The estate is within the zone of four DOCs (Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro, Lambrusco di Modena and Colli Bolognesi) and within the zone of Colli Bolognesi Classico Pignoletto DOCG. Wines are made under all four the appellations.
The average total production is 200,000 bottles/year.
The Lambrusco of Poderi Fiorini is made in autoclave and also in the traditional way by re-fermenting the wine in the bottle.
Alberto and Cristina also offer a wonderful Aceto Balsamico Tradizionale di Modena DOP (“affinato” aged 12 years and “extravecchio” aged 25 years) and Aceto Balsamico di Modena IGP (aged 8 and 5 years).