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Querciole is a frizzante made from Spergola that makes almost everything that comes from Prosecco look old and rather bland. The intention may be similar, but what Ca' de Noci bottles year after year for secondary fermentation is usually miles ahead of its much more famous frizzante colleagues in...

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Some grape varieties make the leap beyond local borders, others do not, although it is not always clear why. Spergola has a subtle flavour that is reminiscent of white flowers when classically vinified. If the grapes are left on the skins for a while, orange peel and clove flavours are often adde...

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"Lambrusco is the fuel of the futurists." (Filippo Tommaso Marinetti) "Lambrusco is the red champagne." (Arrigo Levi) "Lambrusco is the nectar of the gods." (Francesco Guccini) Not everyone may agree with these sentences and perhaps it would be better to put them in the subjunctive, but Lambru...

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On the label of the Tre Dame from Ca' de Noci you can read the following, possibly not entirely irony-free sentence: "Vino Frizzante da rifermentazione in bottiglia ottenuto dalle vigne di Sgavetta e rare varietà autoctone...".  In German, this means: "A Frizzante created by secondary fermentatio...

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data sheet Grape variety: Pinot Nero Vineyard: Tone floors reading: By hand Fermentation: spontaneous | wild yeast expansion: Over 60 months in the bottle, strained, zero dosage Filtration: no SO₂: > 30mg/l Alcohol content: 12,5% Closure: Natural corks Drinking temperature: 8-10 ° C ...

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 data sheet Grape variety: Pinot Noir Vineyard: Tuff and tone floors crossed by plaster veins; Cool microclimate reading: By hand Fermentation: spontaneous | Wild yeast; Ancestral method expansion: Over 24 months in the bottle Filtration: no SO₂: > 30mg/l Alcohol content: 12,5% Closure:...

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Antonio and Giacomo Baruffadi from the Castello di Stefanago lead a successive Squadra on winemakers who demonstrate with their bubbling versions, which is slumbering potential in the floors of the southern Lombardy. The two brothers mainly rely on sparkling wines, which were manufactured accordi...

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Antonio and Giacomo Baruffadi from the Castello di Stefanago lead a gradual group of winegrowers who demonstrate with their bubbling versions, which is slumbering potential in the floors of South Lombardy. The two brothers mainly produce sparkling wines that are produced according to the Metodo A...

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The art of foam wine production is also one of the many talents of Branko and Vasja Čotar. For this they take their own way. For example, you attach great importance to the quality of your basic wine, for which only flawless malvazija and Vitovska grapes are read in minimal quantities (32HL/ha) a...

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The ČRNA is a foam wine made of teran, which is produced according to the mèthode, and an authentic representation of the properties inherent in it. So there is no shortage of acidity and tannin, nor. Even if Father & Son Čotar orientate themselves from the champagne when it comes to the wine gro...

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The name L1 is derived from the name of Davide Spillare's upper lumbar vertebra, which was broken in a tractor accident a few years ago (as good as the L1 tastes to us, we hope that there will be no L2). The L1 is a Rifermentato, i.e. a wine that undergoes a second fermentation in the bottle afte...

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Data sheet Grape variety: Bonamico, Moscato Rosso Vineyard: Sandstone, 55-year-old vines Harvest: By hand Fermentation: Spontaneous | wild yeasts, first fermentation in stainless steel Ageing: Rifermentato. Secondary fermentation and ageing in the bottle Filtration: no SO₂: unsulphurised Alcohol...

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Data sheet Grape variety: Uva Tosca | Lambrusco Grasparossa | Lambrusco Sorbara Vineyard: Vineyard in Castelvetro di Modena Harvest: By hand Fermentation: spontaneous | wild yeasts + natural secondary fermentation in the bottle Ageing: in the bottle  Filtration: no SO₂: < 25mg/l Alcohol conten...

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Data sheet Grape variety: 12 different grape varieties from very old vines Vineyard: Vineyard in Castelvetro di Modena Harvest: by hand Fermentation: spontaneous | wild yeasts + natural secondary fermentation in the bottle Ageing: First in ceramic, then in the bottle  Filtration: no SO₂: < 25m...

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The Saldalama is a possible introduction to Max Brondolo's great world of sparkling wines, a kind of preparation for his highly individualised and delicate frizzante and a reference to Castelvetro di Modena, the capital of Modenese Lambrusco production. With the exception of Trebbiano di Spagna, ...

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