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THE ANNUAL WINTER FÊTE IS SATURDAY DEC. 6TH! Get Tickets!
La Battagliola was inherited from his mother, Anna Maria, in 1999 when the countryside of the Modenese plains was still being sowed. A premonitory dream was enough to convince Alberto that the land had a more noble and ambitious fate, that of producing good wine. From that very moment he left the logistics business to become a farmer and transformed the harvesting land to an area of seventy thousand Lambrusco Grasparossa vine cuttings.
- WINEMAKER: Alberto Salvadori
- FARMING: Practicing Organic
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VARIETY: Lambrusco Grasparossa (100%)
- TERROIR: Clay, loam
- VINIFICATION: The grapes are harvested mechanically and cooled for 48hours at 8°C. Then fermentation begins with indigenous yeasts at fixed temperatures of 18-20°C for 7 days. The wine is then re-fermented at fixed temperatures in stainless steel pressured tanks. The wine is left aging on the fine lees for at least 4 months where it acquires its typical bouquet.
- DOSAGE: 15g/l RS
- TASTING NOTES: Ruby red with fruity aromas of cherry, raspberry and blackberry. Structured and full-bodied on the palate, this is an excellent pairing for hard cheeses, pizza, meaty pastas and grilled vegetables. Serve with a bit of chill.
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Land Acknowledgement
We acknowledge that we are on the unceded ancestral homelands of the Ramaytush Ohlone (the original inhabitants of the San Francisco Peninsula) and the Wappo & Miwok (the original inhabitants of Napa County).