A couple of well made but inexpensive sparkling wines from Emilia-Romagna.
N.V. Zucchi Pignoletto Dell'Emilia Emilia IGT
From the importer's website: Aromatic frizzante wine made from 100% Pignoletto grapes. 40 yr old vines grown in loamy alluvial soil. Fermented in temperature controlled steel tanks and kept on its lees for 6 months, then a secondary fermentation in Inox (Charmat method) to produce effervescence.
We drank this with fresh linguine pasta and alfredo sauce. The wine is straw color with gentle bubbles. Aromatic nose of briny minerals, fennel pollen, and chicken broth that reminded me of a lees aged Italian version of muscadet. Bone dry in the mouth with good acidity. The fruit is in the green apple spectrum. 11.5% abv. Refreshing and very good with the food. A fair amount of complexity for an inexpensive white sparkler from Emilia Romagna.
N.V. Zucchi Lambrusco di Sorbara
More info from the importer's website: There are many clones of Lambrusco grown throughout the Emilia-Romagna region. Most of the Lambrusco imported into the US is made from the widespread, average Grasparossa variety, which results in an inky dark purplish coloured Lambrusco characterized by grapey, rustic aromas, and a chewy tannic finish. To the contrary, the Sorbaba clone is renowned in the region for producing the most elegant and delicate style of Lambrusco. The Zucchi estate vineyards stretch over 8 Ha and are farmed organically.
I really enjoyed this Lambrusco. It is the polar opposite of Riunite.
A bone dry style of Lambrusco, without apparent residual sugar. Delicate bubbles. Lots of floral aromas, red cherry fruit, elegant acids, and a touch of bitterness at the finish which adds complexity. Excellent match with spaghetti carbonara. The light fruit forward dry style worked well with the bacon and Parmesan in the dish. 10.5% abv. Very easy to drink with and without food. Both the white and rose Zucchi sparkling wines are under $15. I would buy both again with pleasure.