Silvia Zucchi represents a new generation of Lambrusco producers, bringing precision and intent to this often-overlooked sparkling wine. Working alongside her family at Cantina Zucchi in Modena, Silvia has carved out a personal line focused on single-varietal, traditional method Lambrusco that showcases elegance, transparency, and the expressive potential of Sorbara.
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WINEMAKER: Silvia Zucchi
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FARMING: Sustainable
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VARIETY: 100% Lambrusco di Sorbara
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TERROIR: Sourced from sandy alluvial soils in the province of Modena, within the classic growing zone for Sorbara. The light, well-draining soils help enhance aromatic lift and finesse.
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VINIFICATION: Hand-harvested. Primary fermentation in stainless steel followed by second fermentation in bottle (Metodo Classico) using native yeasts.
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AGING: Aged sur lie for 8 months before disgorgement. No dosage.
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TASTING NOTES: Pale pink with fine, persistent bubbles. Notes of sour cherry, raspberry, rhubarb, and rose petal are supported by brisk acidity and a dry, saline finish.
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FOOD PAIRINGS: Prosciutto di Parma, mortadella, marinated anchovies, or fried zucchini blossoms.
From Our 2025 Bottle Cult Notes:
If you ask me, nothing says summer like a chilled glass of Lambrusco. It is deeply delicious, effortlessly fun, and exactly what I want when the sun is still up at 8 PM.
Lambrusco is not one grape or place: it is a sparkling red style rooted in the identity of Emilia-Romagna. In the US, it was long misunderstood, with its name conjuring antiquated images of sweet, fizzy red wine served over ice, as was popular in the 70s and 80s. But that image is shifting because a new generation of producers is showing how expressive, dry, and refreshing Lambrusco can be.
One of those producers is Silvia Zucchi, a third-generation winemaker from Modena. Her In Purezza Brut cuvée is made entirely from Lambrusco di Sorbara, a variety known for its pale color, floral aromatics, and electric acidity. Grown in sandy soils between the Secchia and Panaro rivers, Sorbara thrives in this unique corner of Emilia-Romagna.
Silvia ferments using the Charmat Lungo method, which extends the second fermentation on the lees in the tank for five to six weeks. This adds complexity and softness without sacrificing freshness. The wine is bone-dry and low in alcohol, with bright notes of tart cherry, grapefruit zest, and rosehip. It is vivid in the glass, mouthwatering on the palate, and finishes with a clean, savory edge.
This is a wine you can crush on its own or pair with just about anything from a summer table. Think prosciutto and melon, burrata with tomatoes, or chorizo tacos. But my go-to pairing? A big Margherita pizza, a binge-worthy TV drama, and a chilled glass of Lambrusco in hand. —Priyam Chirawawala, DECANT Napa
