Lambrusco Sorbara – Primevo
80% Lambrusco Sorbara and 20% Lambrusco Salamino. Sorbara refers to both the appellation and the clone of Lambrusco. This Lambrusco typically is the lightest of the line-up – and also the driest. The grapes come from the plains surrounding Modena. Villa di Corlo Sorbara is considered one of the best of the region. Richly flavored but lighter in color and body due to the vinification. Notes of fresh raspberries, floral, dry, a terrific match with salumi. 2 to 3 days of maceration on the skins, which is shorter than the other Lambruscos. 10 to 11 grams RS. 19,000 bottles produced. 11% alcohol.
About the Producer
There are a number of Lambrusco wines with DOC status, including Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro and Lambrusco Salomino di Santa Croce. All are named after the town in which territory the grapes are grown. The Lambrusco variety has over sixty subvarieties scattered throughout Italy, the most significant being Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino and Lambrusco di Sorbara.
The Villa di Corlo winery, managed and owned by Antonia Jacobazzi, produces 5 different Lambruscos. It is located in the Grasparossa area and grapes are grown on one fourth of the 250 acres estate: Villa di Corlo, now the summer home of Antonia and her husband. The estate dates back to the end of the 1600’s and is located in Baggiovarra, approximately 10km southwest of Modena, in Emilia Romagna. It is a beautiful villa that was a wedding present for the grandmother of Antonia’s husband. In addition to Lambrusco, Villa di Corlo produces traditional balsamic vinegar in the attic of the Villa.
For years, Lucca d’Attoma was the consulting oenologist, but after Antonia planted Chardonnay grapes, with the intention of making a high quality sparkling wine, she hired famed Franciacorta winemaker Alberto Musatti to be the new consultant.
Unlike other Lambrusco producers who purchase lower quality must from a cooperative to restart the pre-bottling fermentation, Antonia Jacobazzi, the owner and winemaker, utilizes autoclaves (temperature controlled/pressurized stainless steel tanks) to warm the existing juice, prompting a second fermentation. The CO2 is then trapped in the wine and bottled on the estate directly from the tanks. While this technique can be risky, it allows her to have complete control over the wine’s quality.
Villa di Corlo