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Lambrusco Rosso Frizzante 'Caveriol Ros' Ferretti 2021

Lambrusco Rosso Frizzante 'Caveriol Ros' Ferretti 2021


Lambrusco Rosso Frizzante 'Caveriol Ros' from the Emilian winery Ferretti is a tasty and lively sparkling red wine perfect for a dinner with friends. This label is made with a blend of Emilian red grapes and the sole use of indigenous yeasts during the production process. The ruby red colour with violet hues introduces aromas of red-fleshed fruit and roasted sensations while a soft, enveloping sip conquers the palate




Emilia IGT


Lambrusco Grasparossa 25%, Maestri 25%, Salamino 20%, Marani 20% + Ancellotta 10%

Alcohol content

11.5 %


75 cl Bottle


Spontaneous fermentation with indigenous yeasts in steel with maceration on the skins for 3-4 days. Re-fermentation in the bottle according to the ancestral method


9 months on the lees

Filosofia produttiva

Indigenous yeasts, Natural

Additional Notes

Contains sulfites


With 'Caveriol Ros', the Ferretti sisters dedicate the label of their most important Lambrusco to the Reggio Emilia area, through that word in the local dialect that indicates the tendril woven by the vine-dresser to support the vines along the row and thus represents the link between man's work and the development of nature. This sparkling red wine is an expression of a rustic yet refined personality, an interpretation that looks back to the tradition established by great-grandfather Sante who, in 1928, began making wine from his own grapes and built the concrete tanks still used today for ageing in the cellar.

"Caveriol Ros" is vinified by Ferretti Vini from Lambrusco grapes grown in the family's old vineyard, the planting of which dates back to 1972 and represents a traditional mixed-variety cultivation, conducted in accordance with the dictates of organic farming. The blend includes Grasparossa and Maestri for 25% each, Salamino and Marani both present at 20% and a balance of Ancellotta, which brings structure and a peculiar colouring power, for the remaining 10%. The territory is that of the Reggio Emilia plain, known for its agronomic value since Roman times thanks to the numerous resurgences and the clayey matrix of the soil. Harvesting is carried out manually, with a careful selection already at harvest time, and in the cellar, the grapes are placed in steel vats for about 4 days of maceration on the skins without temperature control. Fermentation is spontaneous, by indigenous yeasts, and the refermentation in the bottle is initiated by the addition of must: the wine rests on its own yeasts for at least 9 months and is not cleared by disgorging before release, in accordance with the principle of the anchoric method.

The appearance of 'Caveriol Ros' by the Ferretti sisters is typical of an authentic Lambrusco, with abundant and persistent mousse over an intense and impenetrable violet colour. The impact on the nose is decidedly original, with scents marked by small dark fruits and spicy and laurel scents, accompanied by animal sensations such as leather. The taste reveals a decided tannic structure, with hints of spicy cinchona and toasted almonds: the sip is full and satisfying, refreshed by a fine, pungent effervescence, with a decidedly persistent finish. A sparkling red involving and well-balanced that one immediately thinks of with pappardelle with wild boar sauce or game dishes.


Ruby red with violet hues


Full, juicy, soft, enveloping and balanced


Rich, lively, notes of red-fleshed fruit meet sensations of leather and hints of cinchona