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A darker, juicier Lambrusco from a biodynamic cooperative in the hills of Reggio Emilia, founded in 1975 as a social project that still farms and makes Parmigiano to this day. Expect ripe red fruit, soft tannin, and a lively, faintly wild edge. Chill it down and pour it with pizza, salumi, or anything off the grill.
A darker, juicier Lambrusco from a biodynamic cooperative in the hills of Reggio Emilia, founded in 1975 as a social project that still farms and makes Parmigiano to this day. Expect ripe red fruit, soft tannin, and a lively, faintly wild edge. Chill it down and pour it with pizza, salumi, or anything off the grill.