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 Azienda Agricola Garuti Elio ed Eredi Garuti Romeo
Wine distributors, wholesale buyers, and other wine and food professionals interested in distributing the products listed below in their country, state, or area may use this link to contact us.
• If you live in California's San Francisco Bay Area, San Jose, Los Angeles or San Diego, and would be interested in distributing/reselling the products listed below, we would love to talk to you. |
Lambrusco di Sorbara DOC Podere Ca' Bianca Secco |
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| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Vintage: |
2009 |
| Grapes: |
Lambrusco di Sorbara 100% |
| Alcohol Vol.: |
11% by Vol. |
| Type of wine: |
Dry Sparkling |
| Bottle: |
750 |
| Bottles in case: |
6 bottles |
| Yearly production: |
20 to 22,000 bottles |
| To US market: |
About 10% of production |
| Comments: |
Clean ruby red color, consistent, with compact, lively, purplish foam. To the nose it is intense and complex, with pleasant fruity scent of blackcurrants, wild strawberries, cherries and sour black cherries, mixed with elegant, fine floral notes of dog rose and violet. The harmony between the olfactory and flavor evaluation is flawless, in fact, the hints given to the nose are maintained in the flavor, which is dry, warm, soft, fresh and sapid.
It is excellent paired with typical Emilian fare, from cold cuts such as prosciutto, coppa and pancetta; pastas such as tortelloni di zucca or ricotta, and maccheroni al pettine con sugo di anatra or galletto, as well as with main courses of roasted, grilled or boiled meats. Serve at 14°C. (57.2°F.) |
| Lambrusco di Sorbara DOC Rosa |
|
| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Vintage: |
2009 |
| Grapes: |
Lambrusco di Sorbara 100% |
| Alcohol Vol.: |
11% by Vol. |
| Type of wine: |
Dry Sparkling |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
15,000 bottles |
| To US market: |
About 10% of production |
| Comments: |
Frothy, dry blush wine made with 100% Lambrusco di Sorbara grapes with a pleasant pink-orangy, compact and persistent foam. To the olfactory analysis it reveals intriguing, intense, and complex fruity and floral aromas, with fragrant scent of blackcurrant, wild berries, cherries, violets and wild roses. To the palate it is well structured, dry, relatively warm, soft, dry, and sapid. It has a long, persistent floral finish.
In addition to being excellent served as an aperitif, it is very good paired with hors d'oeuvres such as bruschetta and cold cuts; or with fish-based pasta, soups, and main courses, such as sea bass in salt, seafood soup, caciucco Elba style, or prawns Catalan style. Serve at 10°C. (50°F.) |
| Lambrusco Grasparossa di Castelvetro DOC Pratola |
|
| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Vintage: |
2009 |
| Grapes: |
Lambrusco Grasparossa di Castelvetro 100% |
| Alcohol Vol.: |
11% by Vol. |
| Type of wine: |
Dry Sparkling |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
15,000 bottles |
| To US market: |
About 10% of production |
| Comments: |
Frothy dry red wine made with 100% Lambrusco Grasparossa di Castelvetro DOC. To the eye it offers an intense ruby red color with hints of purple highlights. The foam is lively and evanescent. The nose catches consistent scent of cherries and blackcurrants, with lighter floral notes of violets and vinosity in the background. Well structured, in the mouth it is dry, fresh, sapid and soft, with delicate tannins and a pleasant finish.
Excellent paired with typical Emilian recipes which have been imitated worldwide, classics such as lasagna, tagliatelle al ragù (the original pasta dish which inspired so-called Spaghetti Bolognese) and tortellini in brodo among the pasta entrees, or roasted rabbit or chicken, sausage stewed with beans, or oven-baked pigeon and potatoes, among the main courses. Serve at 14°C. (57.2°F.) |
| Trebbiano dell'Emilia IGT Trebula |
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| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Vintage: |
2009 |
| Grapes: |
Trebbiano Modenese 60%, Moscato (Muscat) 30%, Albana 10% |
| Alcohol Vol.: |
8.5%+2.5 by Vol. |
| Type of wine: |
Dry Sparkling |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
10,000 bottles |
| To US market: |
About 10% of production |
| Comments: |
Frizzante, or lightly sparkling white wine made with Trebbiano Modenese (60%), Moscato (Muscat, 30%), and Albana (10%) grapes. The color is clear, consistent, straw yellow. The nose catches scent of light colored fruits, such as peaches, apples, pears and pineapple, with fine aroma of white and yellow flowers. To the palate it is sweet, warm, soft, fresh and sapid.
A sweet wine dedicated to the end of the meal, it pairs well with typical Emilian desserts, such as bundt cake, apricot tart, and baked goods in general. Serve at 8°C. (46.4°F.) |
| Lambrusco di Sorbara Spumante Gioia – Blush Extra Dry |
|
| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Vintage: |
2009 |
| Grapes: |
Lambrusco di Sorbara 100% |
| Alcohol Vol.: |
12.5% by Vol. |
| Type of wine: |
Dry Sparkling |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
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| To US market: |
|
| Comments: |
The color is light pink, clear and consistent. The light pink froth is compact and persistent, with fine, elegant, long lasting perlage. The nose is pleasantly taken by the intense, complex perfume of biscotti, wild strawberries, blackcurrants, plums, and bitter cherries, with notes of wild rose and violet.
To the palate it is dry, soft, balanced, fresh and sapid. This Lambrusco has good structure, in part due to the 12.5% alcohol content, which is rather high for this type of wine and contributes to a clean aftertaste with accents of red fruit in the foreground.
Perfect as an aperitif, paired with fruit skewers or cold cuts such as prosciutto, culatello, or salame di felino served with gnocco fritto. Excellent also paired with cruditè and sushi, seafood and shellfish pastas and main courses. This wine can be enjoyed throughout the entire repast. Serve at 10°C. (50°F.). |
| Lambrusco di Sorbara DOC Podere Ca' Bianca Amabile |
|
| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Vintage: |
2009 |
| Grapes: |
Lambrusco di Sorbara 100% |
| Alcohol Vol.: |
9%+2.5 by Vol. |
| Type of wine: |
Dry Sparkling |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
10 to 12,000 bottles |
| To US market: |
About 10% of production |
| Comments: |
Clean ruby red color, consistent, with compact, lively, purplish foam. To the nose it reveals delicate fruity aroma of blackcurrants, strawberries and cherries, in addition to floral notes of violet and wild rose, with a winey background scent. In the mouth it is sweet, warm, soft, fresh and sapid.
It pairs well with baked goods, such as bundt cake, biscotti, or the local bensone, or red fruit tarts, in particular cherry, plum, bitter cherries, and wild berry tarts. Serve at 14°C. (57.2°F.) |
Traditional Balsamic Vinegar from Modena (ABTM) |
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| Traditional Balsamic Vinegar from Modena Affinato |
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| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Grapes: |
Trebbiano Modenese |
| Acidity: |
6% |
| Bottle: |
100 ml |
| Bottles in case: |
As per buyer request |
| Yearly production: |
500 bottles |
| To US market: |
About 10% of production |
| Comments: |
For centuries, part of the Trebbiano Modenese grapes have been destined to the production of traditional balsamic vinegar from Modena DOP. It has been over 30 years since the estate started an acetaia (vinegar farm) featuring several barrels of various size and types of wood, where the balsamic vinegar ages slowly and acquires the aromas and flavor which, to the palate of the connoisseurs, distinguish one quality original traditional balsamic vinegar from Modena DOP from another and sets them apart from the imitations 'produced overnight' (as opposed to long years of slow maturation and refinement.).
Apart from the extremely strict quality control enforced by the various consortiums, a universal recipe for the production of traditional balsamic vinegar from Modena DOP does not exist. The production of this truly unique product is based upon an operational passion passed down within families from generation to generation, along with the know-how and the production insights which in the end determine the nuances in flavor and aroma which differentiates one quality product from another of equal quality, but with different highlights. |
| Balsamic Condiment from Modena |
|
| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Grapes: |
Trebbiano Modenese |
| Acidity: |
6% |
| Bottle: |
100 ml |
| Bottles in case: |
As per buyer request |
| Yearly production: |
1,000 bottles |
| To US market: |
About 10% of production |
| Comments: |
In addition to certified traditional balsamic vinegar from Modena DOP the estate markets also a non-certified product known as condimento balsamico, (balsamic condiment). This product is excellent, but much less expensive compared to the traditional balsamic vinegar from Modena DOP, since it does not undergo the lengthy and expensive certification by the consortium.
Garuti produces a Condimento Balsamico aged over 25 years, thus a much better product than the various imitation balsamic vinegars produced in other parts of Italy or the world. |
| Gelatina di Aceto Balsamico (Balsamic Vinegar Jelly) |
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| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Jar: |
120 gr. |
| Jars in case: |
30 |
| Yearly production: |
500 jars |
| Comments: |
The jelly obtained by cooking either wine or balsamic vinegar, and the final product is soft and dense. The base liquid is boiled very quickly, to allow the original aromatic characteristics. Neither preservatives, nor coloring agents are added. The long life of the product is due to its high acidity and sugar content.
The strong aroma of this gelatina pairs very elegantly with Parmigiano Reggiano and Grana Padano, as well as other hard, aged cheeses, or herb-flavored cheeses. It is superlative with boiled meat, frittate (omelettes), broiled seafood, or with fresh strawberries and gelato. |
| Gelatina di Vino (Wine Jelly) |
|
| Region: |
Emilia-Romagna |
| Producer: |
Azienda Agricola Garuti Elio ed Eredi Garuti Romeo |
| Jar: |
120 gr. |
| Jars in case: |
30 |
| Yearly production: |
200 Trebbiano, 1,000 Lambrusco |
| Comments: |
The jelly is obtained by cooking wine and the final product is soft and dense. The base liquid is boiled very quickly, to allow the original aromatic characteristics. Neither preservatives, nor coloring agents are added. The long life of the product is due to its high acidity and sugar content.
Trebbiano Modenese White Wine Jelly
This is the most delicate among the three gelatine produced by the Garuti estate, thus it pairs well with young cheese, soft and fresh, or with cakes and fresh fruits, such as melon and apricots.
Lambrusco di Sorbara Red Wine Jelly
Very delicate, it is excellent with soft cheese such as ricotta and cow milk caciotta. It is excellent lightly spread on buttered bread or canapés, or paired with boiled meat, zampone, cold cuts, fresh fruit. |
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