Proper Lambrusco-style sparkling red that we describe as being like a summer pudding in liquid form. Lots of little inky black berries, a tart lick of acid and something a bit creamy and lactic, with a nicely upfront, grippy tannic structure. This vintage has fermented out to a happily drinkable 10% alcohol, is bone dry and retains that savoury character that makes it a must with salumi and the rich, meat-heavy cuisine of Emilia-Romagna. It's in this context that sparkling red wine truly makes sense! For us, this is one of the best out there.
Brothers Alberto and Giovanni started making wine on their family estate in 1993. Their father planted vines amongst his walnut trees in the 70s, when they took over the farm they converted to organic practices and focused on indigenous grape varieties Spergola, Malbo Gentile, Sgavetta and Montericco. Along with the work in the vineyard they began to experiment with making wine as naturally as possible. Now they work 5 hectares of vines and make nocino, saba and fantastic Balsamic vinegar.
