When you think of Italy’s great wine regions, your mind may dart straight to Tuscany’s Chianti or Piedmont’s Barolo. But in the fertile plains and gentle hills of Reggio Emilia, there’s a red sparkler that has been stealing hearts for generations: Lambrusco Reggiano. And few producers embody its spirit quite like Casali Viticultori.
Pra di Bosso isn’t just a wine; it’s a landmark in Lambrusco history. Born in the early 1980s, it was the first single-vineyard Lambrusco in the region — a bold move in a time when most Lambrusco was made in blends. Its name, which translates to “Field of Boxwood,” harks back to the shrubs once used to mark vineyard borders.
The Casali family didn’t stop at naming innovation. In the 1970s, they travelled to Champagne to study traditional sparkling methods firsthand. Their curiosity and ambition paid off: they returned home to pioneer Emilia-Romagna’s first Metodo Classico wine, Ca’ Besina. That French adventure also inspired the now-iconic Pra di Bosso label, designed in the style of stained-glass windows, depicting Massimo Casali and his wife Anna tending their vines under the Emilian sun.
What’s in the Glass?
Pra di Bosso’s charm lies in its balance. The blend draws from Lambrusco Montericco for herbal notes, Lambrusco Marani for acidity, and Lambrusco Salamino for body and colour. The result? A wine that tastes both rustic and refined: ruby red in the glass, brimming with violets, cherries, and a subtle earthiness that anchors it firmly to its terroir.
Pra di Bosso Storico – The Evolution
Fast-forward a few decades, and Pra di Bosso evolved into Pra di Bosso Storico — the “jewel in the crown” of Casali’s portfolio. This premium expression elevates the Lambrusco experience, designed to sit confidently on the wine lists of Michelin-starred restaurants.
This version emphasizes depth and elegance, blending Lambrusco Salamino, Lambrusco Maestri, and Malbo Gentile, delivering layers of spice, tannin, and structure. If Pra di Bosso was a revelation, Storico is the grand statement.
Food Pairings That Sing
Lambrusco has always been a wine of the people — made to sit at the table, not gather dust in a cellar. The fizzy lift and acidity of Pra di Bosso make it a match made in heaven for rich Emilian cuisine:
- Parmigiano Reggiano – the salt crystals in the cheese pop against Lambrusco’s berry fruit.
- Prosciutto di Parma – a salty-sweet harmony.
- Lasagna Bolognese – the wine’s bubbles cut through the bechamel and meat sauce.
If you’re feeling adventurous, try Pra di Bosso Storico with Korean BBQ or pork belly bao buns. The sweet-savory-spicy interplay shows off just how versatile Lambrusco can be.
Why It Matters Today
Lambrusco is experiencing a global revival, and Pra di Bosso is at its heart. Its low alcohol (usually between 8–12%) fits modern wellness trends. Its sparkle makes it fun and refreshing without being heavy. And with a history tied to innovation, Casali proves that tradition doesn’t mean being stuck in the past.
Casali has spent more than a century championing Reggio Emilia’s grapes, but it’s Pra di Bosso that put them on the map as innovators. Whether you’re sipping it in a trattoria in Modena or at home with Friday night pizza, it’s a wine that draws a line — much like those old boxwood hedges — between ordinary and unforgettable.
Discover more at Casali Viticultori.
Campaign financed according to EU Reg. N. 2021/2115. Ministero dell’Agricoltura della Sovranità Alimentare e delle Foreste. Wine reviews and opinions remain independent.
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