Pedroni, Lambrusco di Modena Rosso, Emilia-Romagna, Italy, 2024

Overview of the Wine
The Pedroni family originally opened an ‘Osteria’, in Nonantola, in 1862 and shortly after began making their own ‘aceto balsamico’ (balsamic vinegar) from the local Trebbiano di Spagna grapes. The ‘batterie’ (set of ageing barrels) passed down by the successive generations of Pedroni are the secret to the quality of the family’s exceptional balsamic vinegar. Giuseppe is the sixth generation of the Pedroni family to be involved in the business. He uses the ancient stocks he has inherited to create blends that consistently place the Pedroni ‘aceto’ at the top of the quality tree. The stock is made from wine from their own 10 hectares of vineyard, concentrated in a cooker for 24 – 36 hours at 95°C. This slow cooking gives the caramelised character of great ‘aceto’, which can only be replicated in industrial products (made from concentrated grape must) by adding caramel.

Winemaker 
Giuseppe Pedroni III

Grape / Blend
Lambrusco  

Origin
Emilia-Romagna, Italy 

Winemaker's Tasting Notes
Lambrusco di Modena offers a more robust character compared to Sorbara. Crafted through the Martinotti Method (Charmat), it undergoes a two-month fermentation in a sealed tank, producing a delicate and creamy mousse. Expect vibrant notes of ripe dark fruits, including blackberries and blackcurrants.

Product size: 750ml