COLOUR
Red
TYPE
Sparkling
VINTAGE
NV
GRAPE
Lambrusco Salamino, Lambrusco Maestri, Ancellotta
PRODUCER
Casa Vinicola Bennati
REGION
Lombardia
CHARACTERISTICS
Body
Medium - Light
Sweetness
Sweet
Acidity
Medium - High
Finish
Medium
Intensity
Mid - Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Rocca Bastia Lambrusco is crafted by Casa Vinicola Bennati, a historic family-run winery established in 1920 in the Veneto region. Although the Bennati family is deeply rooted in Verona, they source the grapes for this particular bottling from the neighboring province of Mantua in Lombardy. This region has a long-standing tradition of cultivating Lambrusco, offering a unique expression that differs slightly from the more common versions found in Emilia-Romagna. The wine is designed to bring immediate drinking pleasure, serving as a staple in European dining and social gatherings, often bottled in festive Magnum formats.
ALCOHOL
10.0%
AVG. PRICE
€6
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
Produced by Casa Vinicola Bennati, a historic Veronese winery founded in 1920 by Annibale Bennati.
Fact 02
While most Lambrusco comes from Emilia-Romagna, this represents the historic, lesser-known style of Mantua in Lombardy.
Fact 03
The wine's natural sparkle is achieved using the Charmat method in temperature-controlled stainless steel tanks.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process focuses on preserving the vibrant, youthful fruit character of the Lambrusco grapes. After a careful harvest in early September, the grapes undergo a brief cold maceration on their skins to extract the brilliant ruby-red color and delicate floral aromas without drawing out harsh tannins. The secondary fermentation is conducted using the Charmat (Martinotti) method in temperature-controlled, pressurized stainless steel autoclaves. To achieve the desired sweet 'Dolce' style, the fermentation is chilled and halted early, leaving a high level of natural residual sugar (approximately 90 g/L) and creating a delicate, persistent froth.
