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A frizzante from Catarratto by Aldo Viola. Produced according to the metodo ancestrale, i.e. by secondary fermentation in the bottle without subsequent disgorging and dosing. There are several possible explanations for the BRUTTO (Italian for ugly) in the name and the duck on the label.  Firstly...

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data sheet Grape variety: 80% Glera, 20% Moscato Vineyard: From volcanic rock  reading: By hand Fermentation: Spontaneous | wild yeast expansion: Fermented in the bottle Filtration: No SO₂:  Alcohol content: 11.5% vol. Closure: Natural corks Drinking temperature: 8-10 ° C Perfect dr...

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Celebrate festivals as they fall. To be equipped accordingly, we put together a package that - red, white, rosé, frizzante & spumante, ancestral & traditional - should have the right answer ready for all occasions. 1. Ca 'de noci querciole 2019: A Frizzante made of Emilia made from the Autochthon...

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For centuries, Vigiriega was one of the most important white grape varieties in the south of Spain. It was at home on the Canary Islands and in the area around Granada, but then phylloxera came and killed it off - for good. The fact that it exists again today is due in part to Manuel Valenzuela,...

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Lambrusco is a single big misunderstanding that fades into several small ones. One of the smaller ones is, for example, that Lambrusco is the same as Lambrusco is called, it is said that a single grape variety is made. Instead, Lambrusco is a grape family family that consists of many different me...

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Autoclaves or pressure tanks represent the industrialisation of Lambrusco in both symbolic and concrete terms. They can be used to produce sparkling wines quickly and cost-effectively. Their quasi-universal introduction in the 1950s led to a multiplication of production, but also to a standardis...

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Lambrusco comes in all possible shades of red, depending on which variety of the Lambrusco family you are dealing with. Rarely, however, there is also a pink version, which is in no way inferior to its red counterparts in terms of quality (incidentally, we are not the only ones who find this to b...

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San Vincent comes exclusively from Sorbara, the most delicate and elegant variety of the rather heterogeneous Lambrusco family. Sorbara is mainly found in the south of Modena, in the lowlands around Carpi, whose sandy soils provide the perfect substrate for the variety.  Gianluca Bergianti incor...

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Gianluca Bergianti combines old techniques in the vineyard and in the cellar with his personal - biodynamic and minimally invasive - signature. He uses local grape varieties for his wines, a lot of Lambrusco, but in the case of "Steve" the white Pignoletto. Thanks to its high basic acidity, it ma...

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The vineyard for Stiolorosso is located not far from Modena in the centre of the Emilian lowlands. Viticulture has been practised here since the Middle Ages and it is more or less in the original zone of Lambrusco. Next to the vineyard is a large building from the 16th century, where Gabriele Ro...

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If you've never heard of Boschera, you'd be forgiven. Although the white grape variety was supposedly widespread in Trevigiano, the area around Treviso, in the 18th century, there are only six hectares of it left today. One of them is owned by Alessandro Winkler, who decided in 2012 to add winem...

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Data sheet Grape variety: Chardonnay (85%), Boschera (15%) Vineyard: clay Harvest: by hand  Fermentation: spontaneous | wild yeasts in steel tanks Ageing: in the bottle, neither disgorged nor racked Filtration: no SO₂: < 50mg/l Alcohol content: 13% Closure: cork Drinking temperature: 8-10 °C ...

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Pinot Nero has an astonishingly long tradition in the Veneto. This has a lot to do with the lively exchange between monasteries, which founded a kind of World Wine Web in the Middle Ages and brought Pinot Noir (and a few other grape varieties) from France to the most remote corners of Europe - i...

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Data sheet Grape variety: Sgavetta Vineyard: Situated at 150-230 metres. South-east exposure. Gravel-interspersed soils on a subsoil characterised mainly by sandstone and gypsum Harvest: by hand in 15 kg crates Fermentation: spontaneous | wild yeasts, fermented on the skins Ageing: secondary fer...

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There are white grape varieties that are best suited to classic vinification (Riesling, Sylvaner, Vernaccia, Pecorino...). Others do well both macerated and immediately pressed (Ribolla gialla, Vermentino, Timorasso, Nosiola, Fiano, Garganega...) and then there are those that only show their true...

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