Cavicchioli Lambrusco di Sorbara Lo Scarlatto di Umberto

Cavicchioli Lambrusco di Sorbara Lo Scarlatto di Umberto Metodo Classico is a refined, traditional-method sparkling red from the heart of Emilia-Romagna. Crafted from 100% Lambrusco di Sorbara, it celebrates both the grape’s vibrant character and the pioneering spirit of Umberto Cavicchioli, the estate’s founder. This cuvée offers a more serious, gastronomic take on Lambrusco, marrying depth of flavor with remarkable elegance and finesse.

Tasting Notes
In the glass, Lo Scarlatto di Umberto lives up to its name: a luminous, scarlet-ruby hue crowned by a fine, persistent mousse and delicate bubbles. The nose is lifted and precise, with notes of wild strawberries, redcurrants and pomegranate, layered with hints of blood orange zest, rose petals and a touch of baking spice and bread crust from the extended lees aging. On the palate, it is dry, taut and beautifully balanced, showing the naturally high acidity of Lambrusco di Sorbara. Crunchy red berries, tart cherry and cranberry mingle with subtle citrus tones and a gentle savory edge, giving the wine both freshness and complexity. The texture is creamy yet brisk, thanks to the traditional method, leading to a long, clean finish with a faint mineral and saline note. While designed for early enjoyment to showcase its vibrant fruit, the structure and classic-method élevage give it a few years of aging potential in bottle, during which the fruit will grow more mellow and the autolytic, brioche-like nuances more pronounced.

Production
Lo Scarlatto di Umberto is sourced from vineyards in Emilia-Romagna, where Lambrusco di Sorbara thrives on well-drained alluvial and sandy-clay soils that retain freshness and highlight the grape’s natural acidity. Grapes are typically harvested by hand at optimal ripeness to preserve aromatic purity and tension. After a gentle pressing and temperature-controlled fermentation to capture bright, red-fruited aromatics, the base wine undergoes a second fermentation in bottle following the Metodo Classico (traditional method). The wine then rests on its lees for an extended period, allowing fine bubbles to develop and lending complexity, creaminess and subtle pastry notes before disgorgement and final dosage.

Food & Serving
This refined Lambrusco is exceptionally food-friendly and shines alongside the flavors of its native Emilia-Romagna. Pair it with cured meats such as prosciutto di Parma, culatello or mortadella, as well as aged Parmigiano Reggiano and hard cheeses. Its bright acidity and gentle tannic grip also make it a superb match for rich pasta dishes with ragù, lasagna, and even lightly spiced charcuterie, fried appetizers or crispy poultry. Serve well-chilled at around 8–10 °C (46–50 °F). A brief, gentle opening in the glass is sufficient; decanting is generally not necessary, but pouring into larger sparkling or white wine glasses rather than narrow flutes will help reveal its full aromatic profile and textural detail.

Producer
Cantine Cavicchioli is one of the historic names in Lambrusco, founded in the early 20th century by Umberto Cavicchioli in the Modena area of Emilia-Romagna. The estate has played a key role in elevating Lambrusco from a regional everyday wine to an internationally recognized style capable of real finesse and complexity. Drawing on generations of experience with Lambrusco di Sorbara and other local varieties, Cavicchioli combines traditional know-how with modern winemaking techniques, particularly in fine sparkling production. Wines like Lo Scarlatto di Umberto pay tribute to the founder while underlining the estate’s ongoing commitment to quality, terroir expression and the renaissance of premium Lambrusco in its home region.

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