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Bottle, 750 ml
Opera 02
Serve At:
43°-50° F
Italy > Emilia Romagna

Famed Tuscany winemaker Luca d’Attoma consults for the Ca’ Montanari—Opera ’02, truthfully the sexiest Lambrusco in NJ. The wine is not just dry, but drying. It is quintessential antipasti wine pairing perfectly with dry cheeses & cured meats.

This is the sexiest lambrusco on the market with super-star winemaker Luca d'Attoma consulting.
Ca' Montanari opened in 2002, starting with just 5 hectares of land. The vineyards have been completely farmed using bio-dynamic principles since 2005

The strongly individual characteristics of Emilia-Romagna wines make them northern Italy's most eccentric. They are different, on the whole, from the wines of their neighbors.

The best Emilian wine is perhaps Lambrusco, a sparkling, joyous red made from grapes grown on high trellised vines in four DOC zones in the Modena and Reggio Emilia provinces. Lambrusco is made for consumption within the year and while most exported Lambrusco is sweet and 'amabile', it is the dry style that best matches the area's rich cuisine.

In the foothills of the Apennines to the south of the region, fun-loving white wines are made from Malvasia, Trebbiano and Ortrugo as well as zesty reds which are made from Barbera and Bonarda grapes. While more serious wines are made from Sauvignon, Chardonnay, Pinot, Barbera, Cabernet and Merlot, (especially in the areas of Colli Piacentini, Colli Bolognesi and Colli di Parma), the vast majority of Emilian wines are frothy and somewhat lightweight.

In Romagna, wines are made primarily from the native Sangiovese, Trebbiano and Albana grapes. Albana di Romagna, which became Italy's first DOCG white wine in 1987, is usually dry and still with a distinctive almond undertone and finish. The traditional semisweet and bubbly version of Albana Spumante is a rich and sweet passito made from partly-dried grapes. Another Romagna white, the Trebbiano di Romagna, is often light and fresh and, whether still or bubbly, has a fragility that renders it best in its youth.

The king of Romagna wines, though, is Sangiovese, usually a robust red with pronounced fruity flavors, reminiscent of the great variety of produce and fruits gracing the area. More and more often local producers are making superior reserve wines of greater depth of bouquet and flavor, capable of aging gracefully. Local vintners and winemakers are also actively building interest in rare local wines such as the DOC white Pagadebit and the red Cagnina and Bosco Eliceo.

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