Cantine Federciane’s Gragnano DOC is full of surprises. At a recent wine tasting, many people thought that they were drinking a Lambrusco from Emilia Romagna. Much to their surprise, the wine had more body and different earthy aromas than the Lambrusco they remembered. They were not wrong however. The wine wasn’t a Lambrusco at all but a Gragnano, 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.
The wine is a beautiful rich deep ruby almost purple red. It is best when served cool and is refreshing with berry notes, a lovely body and rich texture. This wine can always be found on the menu at local restaurant and wine bar Tarallucci e Vino and is on the menu at numerous restaurants in New York City. This wine is considered to be the ideal wine for pizza.
