Indicazione Geografica Tipica
Vino Frizzante
Metodo Ancestrale

Selected vineyards in the Province of Reggio Emilia.

Grape Variety
Lambrusco Salamino

Production Method
In bottles, stored at between 15 – 17 ° C, the yeast starts to multiply as it consumes the sugar in the wine. This increases the pressure in the bottle to around 2.5 atmospheres. This process creates an environment that preserves the youthfulness of the wine and develops a pressure that makes it semi-sparkling. The yeasts, deposited at the bottom of the bottle, enrich the product by producing the typical smell of bread crust.

Product Features
It has a finely textured foam. On the nose it is characterized by complex aromas that are derived from the yeast. These are quickly followed by a flavorful cherry and blueberry fruitiness, and then floral notes. The presence of the deposits at the bottom of the glass can affect the flavor and fragrance sensations, which become more complex as the bottle is finished.


Serving Tips
To serve the wine at its best it is advisable to invert the bottle before uncorking.
This allows the yeasts that have collected in the bottom of the bottle to mix with the wine, thus making it smoother, fruitier and more well-balanced.
Serve at 10-12°C.

Food pairing
Excellent with traditional Emilian dishes, such as cappelletti in broth, Parmesan cheese and stuffed pasta.

Download Scheda PDF
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Le note dell'enologo

Nuestro etnólogo

Desde siempre el Lambrusco se ha consumido como vino de aguja;
Esto se debe a que sus uvas maduran tarde y por consecuencia, con los primeros fríos de otoño y de invierno la fermentación de los mostos de uva se detiene produciendo un vino ligeramente dulce.

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Le note dell'enologo


Reinterpreta en llave moderna las buenas prácticas de la tradición etnológica italiana para ofrecer vinos de aguja elaborados directamente en botella. La emoción que generan los vinos con cuerpo y con intenso aroma para una experiencia (eterna) SENZATEMPO.