I discovered a wine that I am wild about earlier this fall thanks to a colleague, Cantine Federciane’s Gragnano DOC. At first I was sure that I was drinking a Lambrusco from Emilia Romagna but this wine has much more body to my palate and different earthier aromas than I get from most Lambrusco. Gragnano is made from a blend of indigenous grapes from the Campania region of Italy. Piedirosso, Sciascinoso and Aglianico are blended to produce this delicious red wine from the Sorrento Penisola. The soils are volcanic and the winery’s website says that they see the perlage or bubbles in this wine as reflecting the eruptions of Vesuvius. The wine is made in stainless steel and ferments at a controlled temperature on selected yeasts. It undergoes a secondary fermentation in autoclave in order to create its characteristic foam.
I love the color of this wine, a deep ruby almost purple red. It is best when served cool and is refreshing with berry notes, a lovely body and rich texture. I like to have this wine at a local restaurant and wine bar Tarallucci e Vino but it is on the menu at numerous restaurants in New York City. I also discovered a widespread consensus on the web that this is the ideal wine for pizza. I like to have a glass all on its own as well. The wine is imported by Wine Emporium.