About a week of maceration in contact with the skins. Ageing in steel tanks and re-fermentation in the bottle through indigenous yeasts. Dark, savoury fruit with grippy tannic structure. Real-deal old-school Lambrusco.
Marco and his father Aurelio relocated from Parma to Pastorello, forty minutes south, in 1992, founding this tiny farm-estate. The vines are entirely surrounded by forest, meaning they can be farmed truly biodynamically without any interference from the periphery. The incredibly hard soil structure the vines are planted on means that it takes between 6 to 8 years for a first vintage. As such the first wines released were in 2002. All of the wines are naturally refermented in bottle, the traditional technique of the region. Marco’s small winemaking project supplements his main income from farming, beekeeping and a growing production of Ciders with the apples sourced throughout the forest.