Take a sip of seventh heaven – the new wine, appropriately named Settimocielo, from the Modena-based winery Cantina Settecani. This unique Lambrusco Grasparossa Rosé Metodo Classico reveals all of the character of its special grape varietal, restoring a sense of territory and discovery.
A true oenological rarity created from Grasparossa grapes, an authentic single vineyard that reveals in new forms all the character and territoriality of this variety, especially widespread in the province of Modena.
Cantina Settecani’s first classic method
“For our winery,” says Paolo Martinelli, president of Cantina Settecani, “Settimocielo represents a milestone in our nearly 100-year history. Our first classic method, in fact, is meant to ideally mark the launch of a new production course that aims to make us even more appreciated as producers of a specific territorial area of Lambrusco. In recent years we have worked both in the vineyard, with the selection of peculiar exposures and altitudes, and in the winery, through micro-vinifications on small batches of grapes, with the aim of bringing out in the glass the organoleptic nuances of Grasparossa woven into the grapes from this agricultural context.”
A Special Vineyard. A Special Vine
Settimocielo finds its unique characteristics from a single twenty-year-old vineyard high in the hills, the rediscovery of an ancient clone of Lambrusco Grasparossa, and and the decision to implement the classic champagne method with a minimum of two years on lees. These are few, simple, but careful and well-considered, elements that the historical reality of Castelvetro di Modena made along with 150 conferring members and their 300 hectares of vineyards – choosing to forge ahead with a new and dynamic challenge to create Lambrusco Grasparossa Dop Rosé Brut Metodo Classico.
Cantina Settecani’s decision to produce a Classic Method Rosé with Lambrusco Grasparossa grapes, an unusual type for these grapes, came after identifying a vineyard with unique characteristics at 425 meters above sea level in Puianello, on the southern border of the municipality of Castelvetro di Modena.
“Within this vineyard is a particular clone of Lambrusco Grasparossa,” explains Andrea Graziosi, winemaker at Cantina Settecani. ” It is characterized by a low yield per hectare, high acidity and a sparse bunch with a thick skins. These are all characteristics that prompted us to want to embark on this new adventure that intends to take a different look at Lambrusco Grasparossa, outside the classic schemes to which we are usually accustomed when we think of the wines that are obtained from this grape variety, while keeping intact its most typical characteristics.”
The Puianello vineyard has a northeast exposure and enjoys a microclimate characterized by year-round air currents, a good temperature range in the summer-autumn period and calcareous soils rich in micro and macro elements.
Lambrusco Grasparossa grapes are harvested by hand during the first ten days of September, slightly earlier than the classic ripening time. After soft pressing and initial fermentation in steel vats, the wine is placed in the bottle for second fermentation according to the classic method, then rests on the lees for 24 months before dégorgement and final bottling.
A Classic Method Lambrusco Grasparossa Rosé
Intense pink in color with hues reminiscent of cherry and a perlage of excellent finesse, Cantina Settecani’s Lambrusco Grasparossa Dop Rosé Brut Metodo Classico opens on typical fruity notes of sour cherries and berries that then give way to delicate floral touches and incisive citrus nuances, within an olfactory framework of excellent maturity. On the palate, acidity and savoriness come together in a balanced and dynamic sip.
“With Settimocielo,” comments Fabrizio Amorotti, sales director of Cantina Settecani, “we want to respond to the demands of those winelovers who require modern wines but connoted by a strong identity. In this sense, we have been working for two years on this project with the aim of enhancing the uniqueness of the terroir while respecting the typical character expressed by Grasparossa with a classic method that we hope will become an object of desire for those consumers who do not want to renounce elegance and personality.”
The first vintage of this wine, produced in a limited edition, is 2019 and will be available mainly in the Horeca channel and specialized retail. The table is certainly the privileged place for this Lambrusco Grasparossa, which lends itself perfectly to being paired with the entire meal, from traditional appetizers such as gnocco fritto accompanied by cured meats, to first courses and main courses based on fish, both from the lake and the sea, of the most contemporary and creative cuisine.