| Villa di Corlo dates from the end of the 1600's and is located on approximately 100 hectares of land, one-fourth of which is cultivated for grape growing. The villa has been in the same family for nearly a century and is approximately 10km southwest of the town of Modena. |
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| Lambrusco Grasparossa |
| 100% Lambrusco Most Lambrusco producers are content to allow their grapes to completely ferment after harvest, and then restart the process with sweet wines purchased from the local co-op in order to add a little fizz before bottling. To avoid adding co-op wines of inferior quality, Villa di Corlo begins fermentation after harvest, but then chills the juice down and holds it at near-freezing temperatures in stainless-steel vats. They merely have to allow the juice to warm up in order to restart fermentation, and then they are ready to bottle more of their fresh, fizzy, red quaffer. This risky and far more expensive technique clearly sets their fragrant, lightly tannic Lambrusco Grasparossa di Castelvetro apart from the rest. It has a slight sweetness, with a welcome acidity that makes it delightfully refreshing |
| Rosso Estella |
| A blend of Grasparossa and Salomino with a touch of residual sugar |
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