prontO secco

_@jackiewas

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_"This "manbrusco" [Pronto] (notes of tobacco, etc.) is nuts."
Tuesday, December 20th, 2011

@GnoccoFritto

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"Tried a great Lambrusco [Pronto] @PizzeriaMozza on Friday night."
Sunday, March 18th, 2012
"Pronto. The Orson Welles of Lambruscos."     
- Tom Hyland
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Pronto is served at top US pizzerias.

pizza. pasta. pronto.*
not all lambuscos are created equal.
not pasteurized. not stabilized.
not made with reCtified concentraTed grape must.

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After 15 years of "Lambrusco research", we are proud to introduce Pronto, an authentic, real, true frizzante, top‐quality (without the use of concentrate), small production, 100% estate bottled, non- pasteurized ("cooked"), non-stabilized*** (neither by chilling nor with chemicals), secco (dry, 11% alcohol) Lambrusco, hand-crafted by one of Emilia's top*** artisanal Lambrusco estates. Pronto is exclusively served at top restaurants in Los Angeles, San Francisco and New York.
Review by Tom Hyland:
"Pronto Lambrusco is the wonderful effort by one of the most dedicated artisanal producers of this famous frizzante wine. This is a blend of 70% Salamino, 15% Marani and 15% Ancellotta that is non-stabilized and non-pasteurized. Displaying a deep crimson purple color and a lively mousse, the aromas are quite rich, with notes of myrtle, purple iris, clove and licorice. Medium-bodied with excellent concentration, this has a rich finish with abundant fruit and a light bitterness; this is a dry Lambrusco. This offers so much more complexity and richness on the palate than many other competing products; with a slight bitter chocolate note at the end, it's also tantalizing. This is a non-vintage product, enjoy within one to two years of release; it may change the way you think about Lambrusco!"
- Beyond Barolo and Brunello, 2012

real lambrusco

Without doubt, Pronto is a perfect match for the archetypal Italian food: Pizza. What better way to consolidate the happy union between Italy's North (Emilia) and South (Naples).
Click, to watch video.
PRONTO. Italy's coolest red.
The label was designed by Valerio Marini, one of Italy's foremost cartoonists.

Lambrusco Living
* Enhances the flavors of Salumi (cured meats), Pizza, Pasta, Lasagna, Burgers, etc.
** One of the three highest rated (18.5/20) Lambrusco producers by Decanter Magazine in 2011.
*** Non-stabilized wines may throw off tartrate deposits. Artisanal   winemakers are NOT  concerned about  these deposits. However, commercial winemakers go to considerable effort to prevent them. If they don't, customers will return wine when they find “glass”, "sugar" or “particles” in the bottle. In theory all wines should probably form tartrate sediment, but modern  wine production has introduced cold stabilization, fine filtration and chemicals treatments  which remove most to all tartrates. More expensive wines that have been created according to more traditional methods, thus eschewing cold   stabilization and filtration, are more likely to produce tartrate sediment. People who prefer the traditional methods of wine production, which includes a lot of wine drinkers in France and Italy, will treat the presence of tartrate sediment as a sign of quality. The tartrate sediment in your wine glass or wine bottle won't hurt you if you consume it, so you don't need to worry  about separating the crystals from your wine before serving and drinking. However, there is also no  value in  consuming this sediment.
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