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When you think of Italy\u2019s great wine regions, your mind may dart straight to Tuscany\u2019s Chianti or Piedmont\u2019s Barolo. But in the fertile plains and gentle hills of Reggio Emilia, there\u2019s a red sparkler that has been stealing hearts for generations: Lambrusco Reggiano. And few producers embody its spirit quite like Casali Viticultori.<\/p>\n
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Pra di Bosso isn\u2019t just a wine; it\u2019s a landmark in Lambrusco history. Born in the early 1980s, it was the first single-vineyard Lambrusco in the region \u2014 a bold move in a time when most Lambrusco was made in blends. Its name, which translates to \u201cField of Boxwood,\u201d harks back to the shrubs once used to mark vineyard borders.<\/p>\n
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The Casali family didn\u2019t 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\u2019s first Metodo Classico wine, Ca\u2019 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.<\/p>\n
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What\u2019s in the Glass?<\/strong><\/p>\n <\/p>\n Pra di Bosso\u2019s 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.<\/p>\n <\/p>\n Pra di Bosso Storico \u2013 The Evolution<\/strong><\/p>\n <\/p>\n Fast-forward a few decades, and Pra di Bosso evolved into Pra di Bosso Storico \u2014 the \u201cjewel in the crown\u201d of Casali\u2019s portfolio. This premium expression elevates the Lambrusco experience, designed to sit confidently on the wine lists of Michelin-starred restaurants.<\/p>\n <\/p>\n 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.<\/p>\n <\/p>\n Food Pairings That Sing<\/strong><\/p>\n <\/p>\n Lambrusco has always been a wine of the people \u2014 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:<\/p>\n <\/p>\n If you\u2019re 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.<\/p>\n <\/p>\n Why It Matters Today<\/strong><\/p>\n <\/p>\n Lambrusco is experiencing a global revival, and Pra di Bosso is at its heart. Its low alcohol (usually between 8\u201312%) 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\u2019t mean being stuck in the past.<\/p>\n <\/p>\n Casali has spent more than a century championing Reggio Emilia\u2019s grapes, but it\u2019s Pra di Bosso that put them on the map as innovators. Whether you\u2019re sipping it in a trattoria in Modena or at home with Friday night pizza, it\u2019s a wine that draws a line \u2014 much like those old boxwood hedges \u2014 between ordinary and unforgettable.<\/p>\n <\/p>\n\n