Lambrusco Grasparossa is the darkest and most structured of the Lambrusco grapes of Emilia-Romagna. It makes deep purple, sparkling reds with black cherry, blackberry and violets, firm tannins and a purple foam, dry (secco) or lightly sweet (amabile).
The name means "red stalk": in autumn the stalks and leaves of the vine turn red. It is the main grape of Castelvetro, in the hills south of Modena, and is one of the three most important Lambrusco varieties, with Sorbara and Salamino. It is the Lambrusco most often paired with the rich food of Modena, because its tannins and fruit stand up to fat and meat.
Grasparossa grown on the hills is fuller and darker than Lambrusco from the plains.
Secco versions are dry and grippy; amabile versions are lightly sweet but balanced by acidity and tannin. Drink it young and cool, around 12–14 °C.
Start with a Lambrusco Grasparossa di Castelvetro secco. Producers worth knowing include Cleto Chiarli, Manicardi, Podere Cervarola, Venturini Baldini, Fattoria Moretto, Albinea Canali, Cavicchioli and Medici Ermete. Bottle-fermented versions from small producers are often cloudy, dry and very food-friendly.
Grasparossa is a sister of the paler Lambrusco di Sorbara, Lambrusco Salamino and Lambrusco Maestri. Read our best Lambrusco wines, the best Emilia-Romagna wines, or browse the grape varieties index.