Rinaldini Moro
Lambrusco Vecchio Moro Vino Frizzante
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 85% Lambrusco Grasparossa, 10% Ancellotta, 5% Marzemino |
- Type and origin: Sparkling red wine Emilia IGT from Sant’Ilario d’Enza, Emilia-Romagna
- Grape blend: Composed of 85% Lambrusco Grasparossa, 10% Ancellotta and 5% Marzemino
- Aromatic profile: Notes of blackberry and ripe plum, with an intense and impenetrable ruby colour
- Vinification: Double fermentation using the Charmat method in autoclave, resulting in a creamy and lively mousse
- Taste and pairings: Warm and full-bodied structure, balanced tannins; suitable for cured meats and roasts
Description
What kind of wine it is
Vecchio Moro by Rinaldini is a sparkling red wine with a bold personality. This blend of Lambrusco Grasparossa, Ancellotta and Marzemino grapes displays an impenetrable ruby colour, enhanced by a creamy froth. On the nose, clear notes of blackberry and ripe plum stand out. On the palate, the taste is enveloping and straightforward, with a significant structure supported by soft, well-polished tannins. Its pleasant freshness and persistent finish make it perfect for pairing with rich dishes from Emilian cuisine, such as cured meats, stuffed pasta and roasts.
Where it comes from
This wine originates in Emilia-Romagna, in Sant’Ilario d’Enza, in the area of the Matildic Hills. Rinaldini oversees every stage of production, with a constant commitment to safeguarding ancient vines. This wine is a tribute to the family’s history and recalls the name “Moro”, a key figure for the winery. A sincere expression of the Emilia region, this wine authentically tells the story of its roots. Dedication in the vineyards allows for the production of high-quality grapes, capable of evoking in the glass the typical atmosphere of the Reggio lands.
How it is produced
The creation of this wine begins with a late harvest, chosen to ensure optimal ripeness and silky tannins. After red fermentation at a controlled temperature, the sparkling process takes place following the Charmat method, through a second fermentation in a pressurised tank with selected yeasts. This process preserves the liveliness of the perlage and the roundness of the sip. Bottling is carried out under isobaric conditions and is preceded by microfiltration, avoiding the use of pasteurisation. These technical precautions protect the aromatic integrity and structure that define the character of the wine.
History and Curiosities
Created in 1996 to celebrate the centenary of the birth of “Moro”, father of the founder Rinaldo, Vecchio Moro is the Lambrusco that embodies the soul of the Rinaldini family. On the estates located between Reggio Emilia and Parma, the winery, founded in 1972, carefully preserves ancient vines, managing the entire production cycle in-house. The harmonious blend of traditional practices and modern technologies ensures total respect for the grape and the wholesomeness of the product, offering an authentic wine that celebrates the deep and indissoluble bond with the Emilian territory.
Awards
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91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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93/100
One of the most prestigious wine guides in Italy.
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2One of the most prestigious wine guides in Italy.
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87/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1972
- Oenologist: Luca Zavarise, Marco Melegari
- Bottles produced: 100.000
- Hectares: 15
The fund company is located halfway between Reggio Emilia and Parma, at the feet of the hills of Matilde. The love for the land, the admiration and knowledge of rites "Champagne" grew with time, and it was this that brought our family to become winemakers.
Due to technical and curiosity, it was decided to save ancient vines, otherwise doomed to extinction. In a few years it has been shown that, as from land and vines battered by the producers and forgotten by the masters of wine culture, true miracles can be born.
Even today, the business has retained its family character, in fact to manage the full cycle of processing, from the grape to the bottle, takes care of Paola Rinaldini with her husband Marco and son Luca, the latter is responsible for over the care of the vineyards. The cellar has been converted from an old farmhouse in 1884 that stands at the center of the vineyards. Read more
| Name | Rinaldini Lambrusco Vecchio Moro Vino Frizzante |
|---|---|
| Type | Red bubbly |
| Denomination | Emilia IGT |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 85% Lambrusco Grasparossa, 10% Ancellotta, 5% Marzemino |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Rinaldini Moro |
| Story | History and Curiosities Created in 1996 to celebrate the centenary of the birth of "Moro", father of the founder Rinaldo, Vecchio Moro is the Lambrusco that embodies the soul of the Rinaldini family. On the estates located between Reggio Emilia and Parma, the winery, founded in 1972, carefully preserves ancient vines, managing the entire production cycle in-house. The harmonious blend of traditional practices and modern technologies ensures total respect for the grape and the wholesomeness of the product, offering an authentic wine that celebrates the deep and indissoluble bond with the Emilian territory. |
| Origin | Sant'Ilario d'Enza (RE) |
| Harvest | Late harvest |
| Production technique | Double fermentation using the Charmat method (secondary fermentation in an autoclave) |
| Wine making | Late harvest; red fermentation at controlled temperature; secondary fermentation in autoclave using Charmat method with inoculation of selected yeasts at controlled temperature; bottling in isobaric environment via intensive microfiltration; unpasteurised wine. |
| Total acidity | 6.5 gr/L |
| Residual sugar | 13.0 gr/L |
| Allergens | Contains sulphites |