Lambrusco Grasparossa di Castelvetro is an Italian sparkling red wine that pours a deep ruby red and bursts with ripe plum and black cherry on the nose. On the palate, it’s all about juicy blackberries, vibrant acidity, and just the right touch of sweetness. There's a gentle fizz that lifts it, and a nip of tannin that gives it structure. Think of it as the fun cousin at the party - bold, a bit cheeky, but still polished.
Top food pairings?
Spicy Asian stir fry – that gentle sweetness tames the heat like a charm.
Smoky vegan lentil sausages – the fruit and fizz cut through beautifully.
Blue Stilton or Gorgonzola – the salty bite of the cheese loves this wine’s fruitiness and sparkle.
It’s a cracking match with anything salty, spicy, or rich - and makes a great switch-up if you usually go for Port or sweeter reds with cheese.
“I’ve got a real soft spot for this one. It’s proper old-school Lambrusco, but done well - none of that sticky stuff you might remember from the 80s. This is fresh, fruity, and really well-balanced. It’s one to go-to when you want something a bit different but still crowd-pleasing. Serve it chilled and you’re golden.”
Cantina di Soliera is a cooperative based just south of Modena in Emilia-Romagna, Italy’s heartland of food and fizz. They specialise in high-quality Lambrusco Grasparossa di Castelvetro, the most structured and richly coloured of all Lambrusco grapes - thanks to its thick skins and natural tannins.
They’ve teamed up with Medici Ermete, pioneers in giving Lambrusco a good name again, to make wines that show off both freshness and depth. Grapes are grown in sandy-clay vineyards around Castelvetro, and the wine is made using the Charmat method (that’s fermentation in tank, not bottle). This keeps everything crisp, fruity, and just the right amount of playful - no oak, no fuss, just juicy red fruit and a soft sparkle.
This approach means the finished wine is clean, vibrant, and fruit-forward, with enough grip to pair with proper food, and enough sweetness to sip solo.
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