Alberto Salvadori makes La Battagliola Lambrusco from the "Grasparosa di Castelvetro" variety of grapes which is recognized as the finest of the 50+ versions of this varietal. The vineyards are severely pruned back to reduce the yield yet maximize the concentration and quality.

Dark ruby-violet in color, this wine is fermented in the traditional "frizzante" method, with fine small bubbles around the rim of the glass. With deep plum and berry flavors, this is the perfect accompaniment to the unsurpassed parmigiano, prosciutto and salume of Emilia-Romagna. Holiday tables are so much more than turkey alone and Lambrusco pairs beautifully with all the trimmings. Serve it with a slight chill, and we guraantee it will also be a favorite of your holiday guests.

The Emilian Paradox… Health Benefits of Lambrusco In the northern central Italian region of Emilia Romagna, despite the hyper-caloric diet of its population, the mortality rate for cerebro-cardiovascular diseases is very low. The results of research released during the convention “Lambrusco e Salute” (Lambrusco and Health) held in Modena recently suggests that this is due to the coumarin found in the local Lambrusco grape variety. A study done at the Cardiology College at Florence University, showed that in Emilia Romagna, where the regional diet is traditionally rich in saturated fats and decidedly hyper-caloric, the incidence of cerebro-cardiovascular diseases is significantly lower than in other regions of the country. In Emilia, the traditional table wine is that made from the red Lambrusco grape. As explained by the Department of Medicine and Pharmacology of the Mario Negri Institute, one of the most internationally renowned Italian research centers, Lambrusco wine is rich in anti-oxidant polyphenols, and in particular coumarin.