‘Mangiafuoco’
Lambrusco di Sorbara & Pinot Meunier, Lombardy, Italy
A savoury, aromatic and irresistible lambrusco that took inspiration from Champagne, Pinocchio and Metallica! Brand new to Ontario, meet Villa Picta. Young, passionate winegrower and maker Paolo Pasini, and author/NYC *star* sommelier Amanda Smeltz have teamed up and are representing lambrusco in new, sincere and groundbreaking ways. Paolo’s three hectares of familial river valley vineyards sit in southern Lombardy at the intersection of Veneto and Emilia-Romagna. Here he focuses on the regional varieties in the Lambrusco family that deserve their minimal-intervention moments in the sun, while also introducing non-regional vines that show potential aptitude for the region. From a single vineyard on aromatic encouraging sandy soils, the blossoming, fruit-forward lambrusco di sorbara (70%, and considered by many to be the highest-quality lambrusco clone) and etherial, savoury pinot meunier (30%) go through a traditional rifermentato method, with bubbles forming naturally through a second fermentation in bottle. Pecorino rind, ground rosemary, strawberry ring pop, salty bread & blood orange icing. Paolo and Amanda recommend you drink with fire roasted bbq eel or gumbo.
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Description
Lambrusco di Sorbara & Pinot Meunier, Lombardy, Italy
A savoury, aromatic and irresistible lambrusco that took inspiration from Champagne, Pinocchio and Metallica! Brand new to Ontario, meet Villa Picta. Young, passionate winegrower and maker Paolo Pasini, and author/NYC *star* sommelier Amanda Smeltz have teamed up and are representing lambrusco in new, sincere and groundbreaking ways. Paolo’s three hectares of familial river valley vineyards sit in southern Lombardy at the intersection of Veneto and Emilia-Romagna. Here he focuses on the regional varieties in the Lambrusco family that deserve their minimal-intervention moments in the sun, while also introducing non-regional vines that show potential aptitude for the region. From a single vineyard on aromatic encouraging sandy soils, the blossoming, fruit-forward lambrusco di sorbara (70%, and considered by many to be the highest-quality lambrusco clone) and etherial, savoury pinot meunier (30%) go through a traditional rifermentato method, with bubbles forming naturally through a second fermentation in bottle. Pecorino rind, ground rosemary, strawberry ring pop, salty bread & blood orange icing. Paolo and Amanda recommend you drink with fire roasted bbq eel or gumbo.
