Paltrinieri, Lambrusco 'Solco', NV

£19.70

Off-dry, dark-fruited Lambrusco Salamino from Modena with a fine mousse, fresh acidity and soft tannin; easy to drink yet food-friendly.

black cherry
blackberry
blackcurrant
violet

At a glance

Producer: Paltrinieri
Region: Emilia-Romagna
Appellation: Lambrusco di Modena DOC
Grape: Lambrusco Salamino
Country: Italy
Wine type: Sparkling
Alcohol: 11.0%
Size: 75.0cl
Farming: Organic — practising

Taste profile

Body: Medium
Acidity: High
Tannin: Low
Sweetness: Off-dry

What to eat with it

tagliatelle al ragù
pumpkin tortelli
tigelle with salumi
cherry tart

How to serve it

Serve: Cellar temperature (14–16°C)

Why Cave selected it

A benchmark, crowd-pleasing Lambrusco that balances ripe dark fruit with refreshing lift; a serious, versatile example that rehabilitates the style’s reputation and pairs brilliantly with Emilia-Romagna classics.

About the wine

Genuine Lambrusco is a sheer delight and should be taken very seriously! This little gem has bags of ripe, soft, dark fruit and a lush mouthfeel impart created by the 15 grams or so residual sugar making it off dry. It does also have a lovely savoury dryness to the finish which makes it great with food and of course the light frothiness makes it very moreish! Lambrusco has had something of a bad rep for a while but this is proof that it can be taken seriously.

New to the style? Read our guide to Lambrusco wine for an explanation of its grapes, sweetness levels, serving temperatures and food pairings.

About Paltrinieri

Alberto Paltrinieri and his wife Barbara are the 4th generation of the Paltrinieri family to run the winery. Begun in 1926 by Alberto’s grandfather Achille, the winery for generations has been the benchmark for quality Lambrusco. In 1989 Alberto took over the winery and guided Paltrinieri to the very top of the artisanal Lambrusco market by creating the first mono-varietal Sorbara Lambrusco. The scant 20,000 bottle production all comes from the 17ha of Paltrinieri vineyards situated between the rivers Secchia and Panaro, a family holding for nearly a century. Farming and production techniques are organic and all fermentation takes place in stainless steel tanks with indigenous yeasts with the exception of the Radice, whose second fermentation takes place in the bottle.

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