Bio Lambrusco Ugolino 0.75 lt

After years of trials and attempts we are finally satisfied with a wine that we feel is ours. Yes, made by us at Acetaia San Giacomo!
We therefore come out with Ugolino 2019 (evolved, spicy) and 2022 (lively and fruity).

Ugolino is made with organic grapes hand-picked by us from the Ancellotta, Lambrusco Maestri and Lambrusco Marani vines located in Stradazza Reatino in Novellara in the province of Reggio Emilia.
Naturally sparkling Lambrusco, i.e. with natural refermentation in the bottle which recalls that typical Lambrusco which is increasingly difficult to find.

UNIQUENESS

The fact that it is produced with this "ancestral" method means that each vintage has a product with great personality and clearly different from the "standard" ones, made in very small quantities (3000 bottles per year): in particular, the 2019 is more evolved, austere, almost spicy while the 2022 is certainly more lively and fruity.

The natural re-fermentation in the bottle brings notes and nuances that commercial Lambruscos do not have. Without a doubt different, unique.
However, Lambrusco Ugolino is released one year after the harvest, for complete maturation and evolution of the wine.

To drink at cellar temperature (12-14 degrees), leaving it out of the fridge for half an hour.

Not many wild strawberries on the nose and in the mouth, not those. There are aromas of blackberries, raisins, vegetal and wooden notes (tannin) BUT ABOVE ALL a long, dry and persistent mouthfeel. The 2022 is younger, fresh, easy to drink and with simple fruit; the 2019 is generally more advanced and complex, for a Lambrusco from times gone by.
The flavor obtained is ancient, strong, but incredibly balanced.

This Lambrusco which bears the name of our grandfather (not an original solution, we know, but we are nostalgic) and which reminds us of him when he drank a glass of it for breakfast in the morning, or when he "washed" our coffee cup (instead of the grappa, however used, for what in Veneto they call " resentin ").

Another frequent use was the Surbir, hence the name of the selection.
It consists of adding a little dry Lambrusco, like this one, to the broth with the cappelletti .

Try it and let us know!