NV Fattoria Moretto Canova Lambrusco Grasparossa di Castelvetro Emilia-Romagna 750 ml

If there’s a more delightful food pairing than tangy dry Lambrusco with pizza, we haven’t had it.

There’s something about the dark berry flavors, laced with toasted herbs and floral hints—all elevated by fine bubbles—that seems to latch on to the lactic richness of great pizza, and energize your palate for another bite.

Fattoria Moretto’s bottles have emerged as some of our absolute favorites in the last few years. Imported by the legendary Kermit Lynch, who is responsible for bringing some of the greatest wines of the world to the US, it represents the keen intersection between a historic family farm and quality-oriented winemaking he seems to always discover.

Lambrusco Grasparossa is the darkest, most classic grape for the region, and Castelvetro is the most challenging to work—and most rewarding—terroir. But the Altariva family is nothing if not obsessed with creating the finest wines possible from their hamlet in Emilia-Romagna, where dry, zippy Lambrusco has been a traditional beverage since the 10th century BCE, at least according to local lore.

It’s been bubbly since at least 1814, though, when the Count Vincenzo Dandolo published the first instructions in the region to produce a fizzy red—and modern day Lambrusco was born. Everyday since, the residents of Bologna, Parma, and Modena have been sipping it alongside some of the finest charcuterie and cheese in Italy. It excels at pairing with anything fatty and rich.

But pizza remains our first love with Moretto’s wines, and our good friend Amanda McCrossin—aka SommVivant—nominated this as a no-brainer for our “anything but Champagne” themed podcast episode. It’s a delight in a glass, and we can’t wait for you to see why it excites us so much.