Lambrusco Grasparossa di Castelvetro may well be the best of all Lambrusco family members; it is certainly the only one that grows in quality hillside vineyards as opposed to the flatland areas where most other Lambruscos thrive. It also gives fuller-bodied, more complex wines, in which the notes of ripe Morello cherry and strawberry are backed up by firm, supporting tannins and uncommon depth.

At Tenuta Pederzana they are fortunate to work with a highly specific clone of Lambrusco Grasparossa that was originally selected after World War II by Franco Simonini, founder of the estate, who worked closely at the time with the University of Bologna. Today, his nephew Francesco Gibellini runs the estate together with his uncle Massimo and they turn out very serious, often quite dry Lambrusco wines that are guaranteed to forever change your mind about the variety. Well-made Lambrusco such as this one will match admirably well with cold meats, caponata and even stews.