The Venturini Baldini agricultural estate was established in 1976 on a historic estate nestled in the hills between Parma and Reggio Emilia, in the province of Reggio Emilia. The hills reach an altitude of 370 meters and offer an excellent microclimate for vine growth, with sunshine breaking through the winter fog and cool breezes tempering the summer heat. The 130-hectare estate, comprising 30 hectares of vineyards, woods, and pastures, was among the first in Emilia Romagna to achieve organic certification.
Comprising a blend of Montericco, Salamino, and Grasparossa, the grapes are carefully harvested during the first ten days of September. Upon arrival at the cellar, the grapes are rigorously selected to ensure only the finest are pressed. After temperature-controlled fermentation, the second fermentation takes place using the Long Charmat method, lasting 9 to 15 months. But the long wait is certainly worth it.
Venturini Baldini's Rubino del Cerro boasts a brilliant ruby red color. The bouquet is rich, bright, and fruity, with hints of morello cherries, currants, and ripe plums, accompanied by hints of dark spices. The palate is full-bodied, harmonious, and pleasantly savory. The flavors continue into the long but balanced finish. This Rubino del Cerro Lambrusco pairs beautifully with a wide variety of dishes, particularly with a hearty appetizer or with red and cooked meats.
