{"title":"Emilia-Romagna","description":"\u003cp data-start=\"52\" data-end=\"116\" style=\"caret-color: #000000; color: #000000;\"\u003eEmilia is one of the great unknowns of the Italian wine world—at least in our part of the world. The reason for this, paradoxically, is one of Italy’s most famous wines: Lambrusco. Between Parma and Bologna, it’s the ever-present star. And because there is still an avalanche of average to outright disastrous bottlings on the market—often sold cheaply at taverns, gas stations, and discount stores—its reputation remains far from stellar. As a result, many who\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"580\" data-end=\"588\"\u003eshould\u003c\/em\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003ebe paying attention to it don’t bother at all.\u003c\/p\u003e\n\u003cp data-start=\"637\" data-end=\"995\" style=\"caret-color: #000000; color: #000000;\"\u003eYet well-made Lambrusco is a fantastic drink. Francesco Guccini quite rightly called it the “nectar of the gods,” and Enzo Ferrari served it without hesitation to guests at his racing stable in Maranello instead of Champagne. Thankfully, today there are more than two dozen producers proving just how good sparkling wines from this large grape family can be.\u003c\/p\u003e\n\u003cp data-start=\"997\" data-end=\"1061\" style=\"caret-color: #000000; color: #000000;\"\u003eIn our view, the best examples come from the area around Modena.\u003c\/p\u003e\n\u003cp data-start=\"1063\" data-end=\"1674\" style=\"caret-color: #000000; color: #000000;\"\u003eNorth of the city, nothing suggests ideal winegrowing conditions. Swelteringly hot in summer, humid, and dead flat, the region is more comfortable for peaches, pears, and watermelons—\u003cem data-start=\"1246\" data-end=\"1251\"\u003eand\u003c\/em\u003e, crucially in our case, for Lambrusco di Sorbara and Lambrusco Salamino di Santa Croce. The former, when carefully cultivated, can produce highly elegant and nuanced Lambrusco despite the summer heat, while the latter generally results in more full-bodied, fruit-driven, and approachable wines. Both varieties are masterfully transformed by Gianluca Bergianti into top-class, bottle-fermented Frizzante and Spumante wines.\u003c\/p\u003e\n\u003cp data-start=\"1676\" data-end=\"2491\" style=\"caret-color: #000000; color: #000000;\"\u003eSouth of the city, the conditions change fundamentally. Around 15 kilometers from Modena—near Castelvetro di Modena—the first hills begin to rise gently toward Tuscany. The thermal winds and sun exposure shift, and the soils become naturally shallower and increasingly stony. The grape varieties also differ: the previously mentioned Lambruscos are now rare here. Instead, this area is home to other members of the Lambrusco family. Grasparossa—dark and full of substance—is the undisputed number one, accompanied by rare varieties such as Lambrusco Fiorano or Marani. Max Brondolo of\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"2261\" data-end=\"2281\"\u003ePodere Sottoilnoce\u003c\/em\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eis on a mission to capture their essence and, with his sensational white wine\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"2360\" data-end=\"2370\"\u003eFunambol\u003c\/em\u003e, also reveals the enormous potential of\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"2411\" data-end=\"2432\"\u003eTrebbiano di Spagna\u003c\/em\u003e, a grape traditionally used for Aceto Balsamico di Modena.\u003c\/p\u003e\n\u003cp data-start=\"2493\" data-end=\"2891\" style=\"caret-color: #000000; color: #000000;\"\u003eLike Sottoilnoce, the winery\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"2522\" data-end=\"2535\"\u003eCa’ de Noci\u003c\/em\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eis located among the hills—but around 40 kilometers further west, in the province of Reggio Emilia. Lambrusco Grasparossa still dominates here, now joined by the red variety\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"2710\" data-end=\"2725\"\u003eMalbo Gentile\u003c\/em\u003eand the white\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"2740\" data-end=\"2750\"\u003eSpergola\u003c\/em\u003e, which, despite repeatedly impressive results—especially in sparkling wine production—has never made it beyond the small area of its origin.\u003c\/p\u003e\n\u003cp data-start=\"2893\" data-end=\"3717\" style=\"caret-color: #000000; color: #000000;\"\u003eFurther west still, on the border with Lombardy, one can once again immerse themselves in a new wine world. In the beautiful and gently rising\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"3036\" data-end=\"3052\"\u003eVal di Trebbia\u003c\/em\u003e—once traversed by Hannibal and his elephants on their way south—white grapes dominate today. Chief among them is\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"3166\" data-end=\"3196\"\u003eMalvasia di Candia Aromatica\u003c\/em\u003e, a variety that only reveals its true character after extended skin contact, and\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"3278\" data-end=\"3287\"\u003eOrtrugo\u003c\/em\u003e, its faithful companion, which serves mainly to temper the power and expansive aromatics of Malvasia with a touch of restraint. This is often done alongside the French grape\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"3462\" data-end=\"3472\"\u003eMarsanne\u003c\/em\u003e, which entered the region during Napoleon’s occupation. The undisputed master of these three varieties is\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"3579\" data-end=\"3594\"\u003eGiulio Armani\u003c\/em\u003e, who has worked with them for over 30 years and, for about 15 years, has been making wines under his own label\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"3706\" data-end=\"3716\"\u003eDenavolo\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-start=\"3719\" data-end=\"4384\" style=\"caret-color: #000000; color: #000000;\"\u003eWhich leaves\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"3732\" data-end=\"3741\"\u003eRomagna\u003c\/em\u003e. It forms the second part of the region’s name and is, in many ways (not only viticulturally), quite different from Emilia. In Romagna,\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"3878\" data-end=\"3890\"\u003eSangiovese\u003c\/em\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003ehas the first and last word. In hushed tones and at a safe distance from any eavesdropping Tuscans, locals here sometimes claim that the grape originated\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"4045\" data-end=\"4051\"\u003ehere\u003c\/em\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eand only later took root in Chianti, Montalcino \u0026amp; co. Be that as it may, what’s certain is that central Italy’s great red variety thrives in the hilly, well-ventilated lands around\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"4233\" data-end=\"4249\"\u003eFaenza, Forlì,\u003c\/em\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eand\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"4254\" data-end=\"4262\"\u003eRimini\u003c\/em\u003e. That’s why\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"4275\" data-end=\"4290\"\u003eTenuta Saiano\u003c\/em\u003e—where you can also eat and stay exceptionally well—produces several excellent versions of it.\u003c\/p\u003e\n\u003cp data-start=\"4386\" data-end=\"4650\" style=\"caret-color: #000000; color: #000000;\"\u003eSangiovese is flanked by a few white varieties. We’re still on the lookout for a truly great\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"4479\" data-end=\"4487\"\u003eAlbana\u003c\/em\u003e, but Saiano at least shows just how much elegance and finesse is hidden within\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"4567\" data-end=\"4586\"\u003eGrechetto Gentile\u003c\/em\u003e, a grape that has been at home in Romagna for many generations.\u003c\/p\u003e","products":[{"product_id":"denavolo-dinavolino","title":"Dinavolino 2022","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eDinavolino: The Lively Younger Sibling\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDinavolino is the younger brother of Dinavolo, the iconic orange wine from the Val Trebbia near Piacenza. The vines grow at the base of Denavolo, a steep hillside ranging from 400 to 700 meters in elevation, with a predominant limestone composition. The fundamental difference between the two wines lies in the soil depth: while Dinavolo’s vines plunge almost directly into rock, Dinavolino benefits from a thin but vital layer of soil. This modest difference allows water retention and root expansion, resulting in larger, juicier berries and a notable impact on the wine’s texture and sensory profile.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe grape composition is identical for both wines, with equal parts (25% each) of Malvasia di Candia Aromatica, Ortrugo, Marsanne, and a selection of unidentified indigenous white varieties. However, Dinavolino is harvested earlier and undergoes six months of skin contact, followed by another six months of aging in stainless steel (compared to eight months for Dinavolo).\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eNo filtration, fining, or temperature control is applied, and in recent years, Giulio has stopped using sulfur altogether.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eVibrant, structured, linear, and profound, yet playful and quaffable. Dinavolino comes strikingly close to its bigger sibling. Juicy yellow fruit is complemented by mineral and subtle herbal notes, with hints of berries and citrus emerging on the palate. The body is elegant and lean, with seamlessly integrated tannins and lively but never aggressive acidity, providing focus and excellent drinkability.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: Malvasia di Candia Aromatica, Ortrugo, Marsanne, and small amounts of indigenous and traditional varieties\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePlant Protection\u003c\/strong\u003e: Sulfur, copper, and plant- or animal-based preparations (not certified)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Limestone soils at the base of the hill, with a thin humus layer\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous fermentation with wild yeasts; 6 months on skins\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 6 months in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: Unsulfured\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 10.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIdeal Drinking Window\u003c\/strong\u003e: Now–2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVolume and Price per Liter\u003c\/strong\u003e: 0.75 l (€30.53\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed by Vinonudo cultivate their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Denavolo","offers":[{"title":"Default Title","offer_id":18399858851909,"sku":"","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Dinavolino.jpg?v=1610038641"},{"product_id":"denavolo-catavela","title":"Catavela 2023","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eCatavela: The Elegance of Young Vines\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe foundation of Catavela lies in young vines that Giulio Armani planted in 2008 on a steep, limestone-rich vineyard at an elevation of 700 meters. Staying true to his region, Giulio populated the slopes with indigenous varieties and grapes historically rooted in the hills around Piacenza. Alongside his signature grapes—Malvasia di Candia Aromatica, Ortrugo, and Marsanne—Catavela also includes the nearly forgotten Santa Maria, Sauvignon Blanc (introduced to the area by Napoleon’s troops, as the story goes), Trebbiano Romagnolo, and Moscato.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThese varieties each play a role in creating Catavela’s character. After manual harvest, the wine spends seven days on the skins and undergoes spontaneous fermentation. It is then aged for several months in stainless steel tanks. No filtration, fining, or sulfur is used in its production.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCool, bone-dry, delicate, and aromatic—Moscato and Malvasia di Candia Aromatica leave their mark, yet the wine eschews floral tones for intense fruit and herbal aromas. These are complemented by stony, saline nuances. Its structure is strict and linear, the texture elegant and cool, with an invigorating and juicy finish that leaves you wanting more.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: Malvasia di Candia Aromatica, Ortrugo, Marsanne, and small amounts of indigenous and traditional varieties\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePlant Protection\u003c\/strong\u003e: Sulfur, copper, and plant- or animal-based preparations (not certified)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard Soil\u003c\/strong\u003e: Limestone and rock with a thin humus layer\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous fermentation with wild yeasts; 7 days on skins\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: Several months in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: Unsulfured\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 10% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIdeal Drinking Window\u003c\/strong\u003e: Now–2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVolume and Price per Liter\u003c\/strong\u003e: 0.75 l (€23.87\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed by Vinonudo cultivate their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Denavolo","offers":[{"title":"Default Title","offer_id":18400157990981,"sku":"","price":17.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Catavela.jpg?v=1610038582"},{"product_id":"denavolo-dinavolo","title":"Dinavolo 2021","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eDinavolo: A Milestone of Orange Wines\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe Dinavolo is one of the great benchmarks of \u003cstrong\u003evini macerati\u003c\/strong\u003e, wines made from white grapes that are processed like reds. It is crafted in the hills southwest of Piacenza from a diverse blend of grape varieties, with a primary focus on \u003cstrong\u003eMalvasia di Candia Aromatica\u003c\/strong\u003e. This unique Malvasia variant is known for its exceptionally thick skin and tannic structure, reminiscent of a Barolo.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eIts perfect counterpart, \u003cstrong\u003eOrtrugo\u003c\/strong\u003e, adds balance and neutrality to the aromatic intensity of Malvasia. The blend is completed with \u003cstrong\u003eMarsanne\u003c\/strong\u003e, a French variety allegedly introduced to the area 200 years ago by Napoleon's troops, locally referred to as \u003cem\u003eSciampagnino\u003c\/em\u003e (little Champagne). The \u003cstrong\u003eDenavolo vineyard\u003c\/strong\u003e, cultivated on limestone-rich soil, is farmed organically and sustainably.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAfter a late manual harvest, the grapes undergo a \u003cstrong\u003esix-month maceration\u003c\/strong\u003e, where they ferment with their skins. The wine then matures for an additional eight months in stainless steel tanks. The production process is entirely natural, without temperature control, filtration, fining, or sulfur addition—resulting in an uncompromising wine that reflects the authenticity of its terroir.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eUnfiltered, rustic, and deeply connected to its origin. The aromatic profile is defined by \u003cstrong\u003eyellow fruits\u003c\/strong\u003e, pronounced saline minerality, and vegetal undertones. A \u003cstrong\u003estructured acidity\u003c\/strong\u003e and tightly knit, assertive tannins provide a clear sense of direction and remarkable length that lingers far beyond the palate.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Varieties\u003c\/strong\u003e: Malvasia di Candia Aromatica, Ortrugo, Marsanne, and small amounts of autochthonous varieties\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFarming\u003c\/strong\u003e: Sulfur, copper, and plant\/animal-based preparations (not certified)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Limestone and rock with a thin humus layer (Denavolo)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Handpicked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Wild yeasts, 6 months on the skins\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 8 months in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: None added\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 11.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now to 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVolume and Price per Liter\u003c\/strong\u003e: 0.75 l (€46.53\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers at Vinonudo practice eco-friendly farming with organic fertilizers, compost, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Denavolo","offers":[{"title":"Default Title","offer_id":18400439730245,"sku":"","price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Dinavolo.jpg?v=1610038318"},{"product_id":"ca-de-noci-sottobosco","title":"Sottobosco 2021","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003e\"Lambrusco is the fuel of the Futurists.\"\u003c\/strong\u003e (Filippo Tommaso Marinetti)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003e\"Lambrusco is the red Champagne.\"\u003c\/strong\u003e (Arrigo Levi)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003e\"Lambrusco is the nectar of the gods.\"\u003c\/strong\u003e (Francesco Guccini)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eWhile not everyone may agree with these statements, and they could perhaps be better expressed in the subjunctive mood, when crafted by the right people with the utmost care, Lambrusco is a fantastic beverage.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTake Ca' de Noci, for example, a producer of exceptional Lambrusco. Alberto and Giovanni Masini use four indigenous grape varieties—Grasparossa, Malbo Gentile, Montericco, and Sgavetta—for their interpretation. The grapes are harvested early, spontaneously fermented, and aged in cement and stainless steel tanks before undergoing a secondary fermentation in the bottle.\u003c\/p\u003e\n\u003ch5 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDark violet foam that slowly shifts toward a purplish hue. Aromas of blueberries, menthol, Mediterranean herbs, and underbrush. A sparkling, subtle, and delicate perlage. Vibrant acidity, noticeable yet fine tannins, a dark-fruited palate, and a lively, extremely enticing finish.\u003c\/p\u003e\n\u003ch5 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eDatasheet\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Grasparossa, Montericco, Malbo Gentile, Sgavetta\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Predominantly clay-loam soils, with nearly all work done by hand.\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand.\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts.\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 6 months in stainless steel and cement, secondary fermentation in the bottle, no disgorgement, no dosage.\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None.\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e Unsulfured.\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 10% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork.\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 8–10°C.\u003cbr\u003e\u003cstrong\u003ePerfect Drinking Window:\u003c\/strong\u003e Ready to drink now – 2028.\u003cbr\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€24.87\/l).\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, refraining from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Ca' de Noci","offers":[{"title":"Default Title","offer_id":18462684315717,"sku":"","price":22.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Sottobosco.jpg?v=1743623032"},{"product_id":"ca-de-noci-querciole","title":"Querciole 2024","description":"\u003cp data-start=\"57\" data-end=\"457\" class=\"\"\u003e\u003cstrong data-start=\"57\" data-end=\"207\"\u003eQuerciole is a frizzante made from Spergola that makes almost everything coming out of the Prosecco region look old and rather dull by comparison.\u003c\/strong\u003e The intention behind it may be similar, but what Ca’ de Noci bottles year after year for its secondary fermentation is, in terms of vitality, freshness, juiciness, and precision, miles ahead of its more famous frizzante counterparts from the Veneto.\u003c\/p\u003e\n\u003cp data-start=\"459\" data-end=\"901\" class=\"\"\u003eThere are plenty of reasons for this: Ca’ de Noci has been committed to organic farming and manual labor for more than two decades, working with low yields and perfect grapes, spontaneous fermentation, gentle cellar work, and secondary fermentation in the bottle. In addition, Ca’ de Noci has Spergola—a little-known but sparkling wine-worthy grape variety that impresses with fine tannins, gripping acidity, and subtle yet persistent aromas.\u003c\/p\u003e\n\u003cp data-start=\"903\" data-end=\"1192\" class=\"\"\u003e\u003cstrong data-start=\"903\" data-end=\"912\"\u003eStyle\u003c\/strong\u003e\u003cbr data-start=\"912\" data-end=\"915\"\u003eLively, profound, and straightforward. Aromas of grapefruit, yellow flowers, tonic, and brioche shape the bouquet. The mousse is creamy and crackling, the structure direct and pulsating, the body elegant and effortless. A characterful and easy-drinking frizzante for every day.\u003c\/p\u003e\n\u003cp data-start=\"1194\" data-end=\"1210\" class=\"\"\u003e\u003cstrong data-start=\"1194\" data-end=\"1208\"\u003eFact Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1211\" data-end=\"1695\"\u003e\n\u003cli data-start=\"1211\" data-end=\"1238\" class=\"\"\u003e\n\u003cp data-start=\"1213\" data-end=\"1238\" class=\"\"\u003eGrape variety: Spergola\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1239\" data-end=\"1315\" class=\"\"\u003e\n\u003cp data-start=\"1241\" data-end=\"1315\" class=\"\"\u003eVineyard: Predominantly clay-loam soils, almost exclusively manual labor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1316\" data-end=\"1340\" class=\"\"\u003e\n\u003cp data-start=\"1318\" data-end=\"1340\" class=\"\"\u003eHarvest: Hand-picked\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1341\" data-end=\"1384\" class=\"\"\u003e\n\u003cp data-start=\"1343\" data-end=\"1384\" class=\"\"\u003eFermentation: Spontaneous | wild yeasts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"1490\" class=\"\"\u003e\n\u003cp data-start=\"1387\" data-end=\"1490\" class=\"\"\u003eAging: 6 months in steel and cement; secondary fermentation in the bottle; no disgorgement, no dosage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1491\" data-end=\"1511\" class=\"\"\u003e\n\u003cp data-start=\"1493\" data-end=\"1511\" class=\"\"\u003eFiltration: None\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1512\" data-end=\"1531\" class=\"\"\u003e\n\u003cp data-start=\"1514\" data-end=\"1531\" class=\"\"\u003eSO₂: Unsulfured\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1532\" data-end=\"1548\" class=\"\"\u003e\n\u003cp data-start=\"1534\" data-end=\"1548\" class=\"\"\u003eAlcohol: 11%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1549\" data-end=\"1574\" class=\"\"\u003e\n\u003cp data-start=\"1551\" data-end=\"1574\" class=\"\"\u003eClosure: Natural cork\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1575\" data-end=\"1607\" class=\"\"\u003e\n\u003cp data-start=\"1577\" data-end=\"1607\" class=\"\"\u003eServing temperature: 8–10 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1608\" data-end=\"1645\" class=\"\"\u003e\n\u003cp data-start=\"1610\" data-end=\"1645\" class=\"\"\u003eIdeal drinking window: Now – 2026\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1646\" data-end=\"1695\" class=\"\"\u003e\n\u003cp data-start=\"1648\" data-end=\"1695\" class=\"\"\u003eVolume and price per liter: 0.75 l \/ (€31.87\/l)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"1697\" data-end=\"1888\" class=\"\"\u003eAll winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Ca' de Noci","offers":[{"title":"Default Title","offer_id":18462780555333,"sku":"","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Querciole.jpg?v=1743622926"},{"product_id":"ca-de-noci-notte-di-luna","title":"Notte di Luna 2019","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eNotte di Luna: A Proper Testament to Emilia's Potential\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe Masini brothers are often a step ahead of their time. They were among the first to give their white grapes a few days of skin contact and to forgo the addition of sulfites in all their wines.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTheir decades of experience not only make them pioneers and key figures in the lively and experimental winemaking community of Emilia but also highlight, year after year, the immense potential of a region still too often associated with sweet supermarket Lambrusco.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eNotte di Luna\u003c\/strong\u003e is a cuvée of Moscato Giallo, Spergola, and Malvasia di Candia Aromatica. The latter two are fascinating indigenous varieties of Emilia, each also vinified on its own. Notte di Luna undergoes five days of skin fermentation and is then aged for 12 months in large wooden barrels.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCopper-hued. Yellow and orange stone fruits take the lead, followed by and complemented with balsamic and earthy notes. The palate is where things get truly exciting, as Malvasia and Moscato showcase their full power and intensity, framed by Spergola's vibrant acidity, which provides structure and balance. The texture is velvety, dense, and juicy. Notte di Luna has enormous potential and is even more enjoyable in large glasses than in traditional white wine glasses.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eDatasheet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Moscato Giallo, Malvasia, Spergola\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Predominantly clay-loam soils, with nearly all work done by hand.\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand.\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, 5 days on the skins.\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 12 months in large wooden barrels.\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None.\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e Unsulfured.\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 11% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork.\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 11–13°C.\u003cbr\u003e\u003cstrong\u003ePerfect Drinking Window:\u003c\/strong\u003e Ready to drink now – 2030.\u003cbr\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€34.87\/l).\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, refraining from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Ca' de Noci","offers":[{"title":"Default Title","offer_id":18462842519621,"sku":"","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/NottedLuna.jpg?v=1743622887"},{"product_id":"ca-de-noci-rose","title":"Le Rose 2022","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eLe Rose Frizzante: A Sparkling Revelation of Malvasia di Candia Aromatica\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eSome white grape varieties are best suited for classic vinification (Riesling, Sylvaner, Vernaccia, Pecorino ...). Others excel both as macerated and directly pressed wines (Ribolla Gialla, Vermentino, Timorasso, Nosiola, Fiano, Garganega…). Then there are those that only reveal their true character with skin contact (Traminer, Pinot Grigio, Albana, Ansonica, various types of Trebbiano). Malvasia di Candia Aromatica belongs firmly in the latter group: as a direct press wine, it can be as dull as a Parma vs. Sassuolo soccer match, but fermented on the skins, it transforms into an experience akin to Juve vs. Napoli.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAlberto \u0026amp; Giovanni Masini understand this perfectly and give their \u003cstrong\u003eLe Rose Frizzante\u003c\/strong\u003e Malvasia di Candia Aromatica time on the skins. To temper the naturally high tannin content, they avoid pressing the wine and use only the free-run juice. The wine is first aged in stainless steel tanks before undergoing secondary fermentation in the bottle. Le Rose is neither disgorged, filtered, nor sulfured.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe warm orange hue of the wine is echoed on the nose, where notes of chestnut honey, bread crust, and ripe yellow fruits emerge. On the palate, intensity and depth are harmoniously combined with a sense of lightness and vitality. Le Rose evolves with aeration, revealing floral and fruit nuances as it opens up.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eDatasheet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Malvasia di Candia Aromatica\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Located at 150–230 meters, southeast-facing, with gravelly soils over a sandstone and gypsum-rich substrate.\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand, in 15 kg crates.\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, fermented on the skins.\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e A few months in stainless steel and cement, followed by secondary fermentation in the bottle. No disgorgement, no dosage.\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None.\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e Unsulfured.\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 10.5% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork.\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 8–10°C.\u003cbr\u003e\u003cstrong\u003ePerfect Drinking Window:\u003c\/strong\u003e Ready to drink now – 2030.\u003cbr\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€33.75\/l).\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, abstaining from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Ca' de Noci","offers":[{"title":"Default Title","offer_id":18464827506757,"sku":"","price":28.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/LeRose.jpg?v=1743622848"},{"product_id":"ca-de-noci-tre-dame","title":"Tre Dame 2022","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTre Dame: The Singular Charm of Sgavetta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eOn the label of Ca’ de Noci’s Tre Dame, you’ll find this possibly tongue-in-cheek statement:\u003cbr\u003e“Vino Frizzante da rifermentazione in bottiglia ottenuto dalle vigne di Sgavetta e rare varietà autoctone…”\u003cbr\u003eTranslated: “A Frizzante produced through bottle refermentation from Sgavetta and rare, native varieties…”\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eBut Sgavetta?\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDoes anyone actually know Sgavetta? Other than us? And we only know it because we adore, import, and sell Ca’ de Noci’s wines.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eIn fact, Ca’ de Noci’s \u003cstrong\u003eTre Dame\u003c\/strong\u003e is the only wine in the world where Sgavetta takes center stage. Despite historical praise for its quality (Toni, 1927: “one of Emilia’s best varieties”), it has always been rare and underappreciated (Gheddi, 1926: “seldom grown but very good”).\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAlberto and Giovanni Masini craft a \u003cstrong\u003eRosé Frizzante\u003c\/strong\u003e from Sgavetta, pressing the grapes after one day of skin contact. The must ferments spontaneously in stainless steel before undergoing secondary fermentation (rifermentazione) in the bottle. Tre Dame is unfiltered and completely unsulfured.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eWe’ll share more about the other rare varieties in Tre Dame soon.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFresh, lively, and sparkling—a wine that invigorates. Aromas of wild berries and mineral notes take center stage. Fine-grained tannins and vibrant acidity create an engaging structure. Light as a feather yet brimming with depth, it’s both delightful and full of character.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eDatasheet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Sgavetta and a few rare, native varieties.\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Planted in 2003, west-facing, located at 150–230 meters. Soils: Limestone-sand mix with gypsum veins.\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand.\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, in stainless steel; secondary fermentation in the bottle.\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None.\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e Unsulfured.\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 11% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork.\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 8–10°C.\u003cbr\u003e\u003cstrong\u003ePerfect Drinking Window:\u003c\/strong\u003e Ready to drink now – 2028.\u003cbr\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€31.87\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, abstaining from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Ca' de Noci","offers":[{"title":"Default Title","offer_id":29406811848773,"sku":"","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/TreDame.jpg?v=1743622765"},{"product_id":"bergianti-rosso","title":"Rosso Spumante 2022","description":"\u003cp data-start=\"90\" data-end=\"415\" class=\"\"\u003e\u003cstrong data-start=\"90\" data-end=\"164\"\u003eLambrusco is one big misunderstanding—made up of several smaller ones.\u003c\/strong\u003e\u003cbr data-start=\"164\" data-end=\"167\"\u003eOne of the more minor misconceptions is that Lambrusco is a single grape variety. In fact, Lambrusco is a whole family of grape varieties, made up of many different members who, like in most families, don’t necessarily have all that much in common.\u003c\/p\u003e\n\u003cp data-start=\"417\" data-end=\"782\" class=\"\"\u003eLambrusco may even be the oldest grape family still cultivated in Italy today—it was already mentioned by Cato in \u003cem data-start=\"531\" data-end=\"548\"\u003eDe agri cultura\u003c\/em\u003e over 2,000 years ago. At its peak in the 17th century, the family may have had up to 50 members (and countless biotypes). Today, around 15 varieties remain—and anyone visiting Emilia should definitely try as many of them as possible.\u003c\/p\u003e\n\u003cp data-start=\"784\" data-end=\"1066\" class=\"\"\u003e\u003cstrong data-start=\"784\" data-end=\"855\"\u003eGianluca Bergianti’s Rosso is made from 80% Salamino di Santa Croce\u003c\/strong\u003e, a variety that combines the elegance and delicacy of Lambrusco di Sorbara (which makes up the remaining 20%) with the power and structure of Lambrusco Grasparossa, typically found in the hills south of Modena.\u003c\/p\u003e\n\u003cp data-start=\"1068\" data-end=\"1244\" class=\"\"\u003eGianluca carries out the second fermentation of this Rosso the traditional way—in the bottle—yet as a \u003cstrong data-start=\"1170\" data-end=\"1182\"\u003eSpumante\u003c\/strong\u003e, and with an unusually long time on the lees for a Lambrusco.\u003c\/p\u003e\n\u003chr data-start=\"1246\" data-end=\"1249\" class=\"\"\u003e\n\u003cp data-start=\"1251\" data-end=\"1583\" class=\"\"\u003e\u003cstrong data-start=\"1251\" data-end=\"1269\"\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003cbr data-start=\"1269\" data-end=\"1272\"\u003eDark violet foam, fine-grained mousse. Aromas of wild berries, licorice, and fresh herbs. From the very first sip, it makes its presence known—powerful yet elegant. The acidity is vibrant and gives it direction. Perfectly balanced. Even after six years in the bottle, it shows not the slightest sign of fatigue.\u003c\/p\u003e\n\u003chr data-start=\"1585\" data-end=\"1588\" class=\"\"\u003e\n\u003cp data-start=\"1590\" data-end=\"1606\" class=\"\"\u003e\u003cstrong data-start=\"1590\" data-end=\"1604\"\u003eFact Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1607\" data-end=\"2186\"\u003e\n\u003cli data-start=\"1607\" data-end=\"1673\" class=\"\"\u003e\n\u003cp data-start=\"1609\" data-end=\"1673\" class=\"\"\u003eGrape varieties: 80% Lambrusco Salamino, 20% Lambrusco Sorbara\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1674\" data-end=\"1775\" class=\"\"\u003e\n\u003cp data-start=\"1676\" data-end=\"1775\" class=\"\"\u003ePlant protection: Only sulfur, copper, and preparations of plant or animal origin (not certified)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1776\" data-end=\"1810\" class=\"\"\u003e\n\u003cp data-start=\"1778\" data-end=\"1810\" class=\"\"\u003eVineyard: Light clay and slate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1811\" data-end=\"1835\" class=\"\"\u003e\n\u003cp data-start=\"1813\" data-end=\"1835\" class=\"\"\u003eHarvest: Hand-picked\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1836\" data-end=\"1955\" class=\"\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1955\" class=\"\"\u003eFermentation: Spontaneous | wild yeasts, \u003cem data-start=\"1879\" data-end=\"1896\"\u003eMetodo Classico\u003c\/em\u003e, secondary fermentation in bottle, disgorged, \u003cem data-start=\"1943\" data-end=\"1953\"\u003epas dosé\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1956\" data-end=\"1980\" class=\"\"\u003e\n\u003cp data-start=\"1958\" data-end=\"1980\" class=\"\"\u003eAging: In the bottle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1981\" data-end=\"2001\" class=\"\"\u003e\n\u003cp data-start=\"1983\" data-end=\"2001\" class=\"\"\u003eFiltration: None\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2002\" data-end=\"2020\" class=\"\"\u003e\n\u003cp data-start=\"2004\" data-end=\"2020\" class=\"\"\u003eSO₂: \u0026lt; 30 mg\/l\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2021\" data-end=\"2039\" class=\"\"\u003e\n\u003cp data-start=\"2023\" data-end=\"2039\" class=\"\"\u003eAlcohol: 12.5%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2040\" data-end=\"2065\" class=\"\"\u003e\n\u003cp data-start=\"2042\" data-end=\"2065\" class=\"\"\u003eClosure: Natural cork\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2066\" data-end=\"2098\" class=\"\"\u003e\n\u003cp data-start=\"2068\" data-end=\"2098\" class=\"\"\u003eServing temperature: 8–10 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2099\" data-end=\"2136\" class=\"\"\u003e\n\u003cp data-start=\"2101\" data-end=\"2136\" class=\"\"\u003eIdeal drinking window: Now – 2032\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2137\" data-end=\"2186\" class=\"\"\u003e\n\u003cp data-start=\"2139\" data-end=\"2186\" class=\"\"\u003eVolume and price per liter: 0.75 l \/ (€43.87\/l)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2188\" data-end=\"2373\" class=\"\"\u003eAll winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, and refrain from using herbicides, pesticides, or synthetic fertilizers.\u003c\/p\u003e","brand":"Bergianti","offers":[{"title":"Default Title","offer_id":32295415119932,"sku":"","price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/BergiantiRosso.jpg?v=1743685782"},{"product_id":"bergianti-steve-2019","title":"Steve 2022","description":"\u003cp data-start=\"51\" data-end=\"552\" class=\"\"\u003e\u003cstrong data-start=\"51\" data-end=\"197\"\u003eGianluca Bergianti combines ancient techniques in both vineyard and cellar with his own personal—biodynamic and minimal-intervention—approach.\u003c\/strong\u003e\u003cbr data-start=\"197\" data-end=\"200\"\u003eHe works primarily with local grape varieties, especially Lambrusco, but in the case of “Steve,” he turns to the white Pignoletto. Thanks to its naturally high acidity, Pignoletto is exceptionally well-suited to sparkling wine. After some successful still wine interpretations, Gianluca has recently dedicated a frizzante version to this grape as well.\u003c\/p\u003e\n\u003cp data-start=\"554\" data-end=\"954\" class=\"\"\u003eThe grapes for this wine are usually harvested as early as August, pressed without extended skin contact, and fermented spontaneously. The finished wine rests in tank for a few months before being bottled for its second fermentation. And there it stays—Gianluca does not disgorge, which means a gentle lees haze may cloud the glass, but in return, the palate benefits from added aroma and complexity.\u003c\/p\u003e\n\u003chr data-start=\"956\" data-end=\"959\" class=\"\"\u003e\n\u003cp data-start=\"961\" data-end=\"1250\" class=\"\"\u003e\u003cstrong data-start=\"961\" data-end=\"979\"\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003cbr data-start=\"979\" data-end=\"982\"\u003eLight-footed, graceful, and full of life. Direct and invigorating. “Steve” is an open and inviting wine, with a vibrant flow, a touch of tropical fruit, and an irresistible freshness. On the palate, as is typical for Pignoletto, a pleasantly light bitterness joins in.\u003c\/p\u003e\n\u003chr data-start=\"1252\" data-end=\"1255\" class=\"\"\u003e\n\u003cp data-start=\"1257\" data-end=\"1273\" class=\"\"\u003e\u003cstrong data-start=\"1257\" data-end=\"1271\"\u003eFact Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1274\" data-end=\"1806\"\u003e\n\u003cli data-start=\"1274\" data-end=\"1308\" class=\"\"\u003e\n\u003cp data-start=\"1276\" data-end=\"1308\" class=\"\"\u003eGrape variety: 100% Pignoletto\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1309\" data-end=\"1410\" class=\"\"\u003e\n\u003cp data-start=\"1311\" data-end=\"1410\" class=\"\"\u003ePlant protection: Only sulfur, copper, and preparations of plant or animal origin (not certified)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1411\" data-end=\"1445\" class=\"\"\u003e\n\u003cp data-start=\"1413\" data-end=\"1445\" class=\"\"\u003eVineyard: Light clay and slate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1446\" data-end=\"1470\" class=\"\"\u003e\n\u003cp data-start=\"1448\" data-end=\"1470\" class=\"\"\u003eHarvest: Hand-picked\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1471\" data-end=\"1562\" class=\"\"\u003e\n\u003cp data-start=\"1473\" data-end=\"1562\" class=\"\"\u003eFermentation: Spontaneous | wild yeasts, \u003cem data-start=\"1514\" data-end=\"1528\"\u003eRifermentato\u003c\/em\u003e – second fermentation in bottle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1563\" data-end=\"1602\" class=\"\"\u003e\n\u003cp data-start=\"1565\" data-end=\"1602\" class=\"\"\u003eAging: In the bottle, not disgorged\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1603\" data-end=\"1623\" class=\"\"\u003e\n\u003cp data-start=\"1605\" data-end=\"1623\" class=\"\"\u003eFiltration: None\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1624\" data-end=\"1642\" class=\"\"\u003e\n\u003cp data-start=\"1626\" data-end=\"1642\" class=\"\"\u003eSO₂: \u0026lt; 30 mg\/l\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1643\" data-end=\"1659\" class=\"\"\u003e\n\u003cp data-start=\"1645\" data-end=\"1659\" class=\"\"\u003eAlcohol: 12%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1660\" data-end=\"1685\" class=\"\"\u003e\n\u003cp data-start=\"1662\" data-end=\"1685\" class=\"\"\u003eClosure: Natural cork\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1686\" data-end=\"1718\" class=\"\"\u003e\n\u003cp data-start=\"1688\" data-end=\"1718\" class=\"\"\u003eServing temperature: 8–10 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1719\" data-end=\"1756\" class=\"\"\u003e\n\u003cp data-start=\"1721\" data-end=\"1756\" class=\"\"\u003eIdeal drinking window: Now – 2027\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1757\" data-end=\"1806\" class=\"\"\u003e\n\u003cp data-start=\"1759\" data-end=\"1806\" class=\"\"\u003eVolume and price per liter: 0.75 l \/ (€31.87\/l)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"1808\" data-end=\"1995\" class=\"\"\u003eAll winemakers listed at Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Bergianti","offers":[{"title":"Default Title","offer_id":32440644304956,"sku":"","price":23.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Steve.jpg?v=1743685567"},{"product_id":"bergianti-perfranco-2020-rosato-frizzante","title":"Perfranco 2022 (rosato frizzante)","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eLambrusco comes in all possible shades of red, depending on which variety of the Lambrusco family is being used. Rarely, but still, it is also available in a rosé version, and in terms of quality, it holds its own against its red counterparts.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eSpecifically, the two main varieties from the Emilian plain, Sorbara and Salamino di Santa Croce, are perfect for this. Both have a solid base acidity and perfectly translate their delicate aromas into the rosé interpretations.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eGianluca exclusively uses Salamino grapes for Perfranco. After an initial vinification and a subsequent six-month maturation in a concrete egg, he injects the wine with a shot of sweet must reserve (instead of sugar and cultivated yeasts) and ferments it a second time in the bottle.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eSharp, puristic, and extremely vital. Fine perlage. Bone-dry, with crystal-clear aromatics. Pink grapefruit. Salt and floral notes. Elegant. Agile. Ends subtly but persistently.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Salamino di Santa Croce\u003cbr\u003e\u003cstrong\u003ePlant protection\u003c\/strong\u003e: Only sulfur, copper, and preparations based on plant or animal substances\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Light clay and slate\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003cbr\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts, rosato-Rifermentato\u003cbr\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: In the bottle, not disgorged\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e No\u003cbr\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 12%\u003cbr\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Crown cap\u003cbr\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 8-10°C\u003cbr\u003e\u003cstrong\u003eOptimal drinking window\u003c\/strong\u003e: From now until 2028\u003cbr\u003e\u003cstrong\u003eContent and price per liter\u003c\/strong\u003e: 0.75 l \/ (€28.62\/l)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll the winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Bergianti","offers":[{"title":"Default Title","offer_id":32440683855932,"sku":"","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Perfranco.jpg?v=1743685516"},{"product_id":"bergianti-casalpriore-stiolorosso","title":"Stiolorosso 2023","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp data-start=\"50\" data-end=\"571\" class=\"\"\u003e\u003cstrong data-start=\"50\" data-end=\"149\"\u003eThe vineyard for Stiolorosso is located just outside Modena, in the heart of the Emilian plain.\u003c\/strong\u003e\u003cbr data-start=\"149\" data-end=\"152\"\u003eViticulture has been practiced here since the Middle Ages—this is, more or less, the original homeland of Lambrusco. Next to the vineyard stands a large 16th-century building where Gabriele Ronzoni lived until recently. With Stiolorosso, he crafted one of the most paradigmatic Lambruscos of Emilia. He never made concessions to modern oenology; instead, he aimed to retell the long story of Lambrusco through his wine.\u003c\/p\u003e\n\u003cp data-start=\"573\" data-end=\"799\" class=\"\"\u003eTo do so, he relied on traditional winemaking techniques and three grape varieties long associated with the plains: the rustic and dark Ancellotta, the delicate and elegant Sorbara, and the high-quality but now rare Uva Oliva.\u003c\/p\u003e\n\u003cp data-start=\"801\" data-end=\"1028\" class=\"\"\u003eWhen Gabriele was already over 80 and his strength began to fade, he searched locally for a winemaker who shared his philosophy. He found that person in Gianluca Bergianti, who has faithfully continued his work in recent years.\u003c\/p\u003e\n\u003cp data-start=\"1030\" data-end=\"1230\" class=\"\"\u003eThe grapes are hand-harvested and vinified separately. The first fermentation occurs spontaneously. The second fermentation takes place in the bottle. As tradition dictates, the wine is not disgorged.\u003c\/p\u003e\n\u003chr data-start=\"1232\" data-end=\"1235\" class=\"\"\u003e\n\u003cp data-start=\"1237\" data-end=\"1503\" class=\"\"\u003e\u003cstrong data-start=\"1237\" data-end=\"1246\"\u003eStyle\u003c\/strong\u003e\u003cbr data-start=\"1246\" data-end=\"1249\"\u003eDark, purple-tinged foam. Aromas of iron, earth, dried plums, and olives. Balanced, refreshing, and compelling. Shows tension and drive. Excellent as a vibrant pairing for hearty dishes—but just as convincing on its own. Finishes long, dynamic, and dark.\u003c\/p\u003e\n\u003chr data-start=\"1505\" data-end=\"1508\" class=\"\"\u003e\n\u003cp data-start=\"1510\" data-end=\"1526\" class=\"\"\u003e\u003cstrong data-start=\"1510\" data-end=\"1524\"\u003eFact Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1527\" data-end=\"2016\"\u003e\n\u003cli data-start=\"1527\" data-end=\"1588\" class=\"\"\u003e\n\u003cp data-start=\"1529\" data-end=\"1588\" class=\"\"\u003eGrape varieties: Ancellotta, Uva Oliva, Lambrusco Sorbara\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1589\" data-end=\"1647\" class=\"\"\u003e\n\u003cp data-start=\"1591\" data-end=\"1647\" class=\"\"\u003eVineyard: In Stiolo, approx. 1.3 ha, 65-year-old vines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1648\" data-end=\"1672\" class=\"\"\u003e\n\u003cp data-start=\"1650\" data-end=\"1672\" class=\"\"\u003eHarvest: Hand-picked\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1673\" data-end=\"1737\" class=\"\"\u003e\n\u003cp data-start=\"1675\" data-end=\"1737\" class=\"\"\u003eFermentation: Spontaneous | wild yeasts, 3 days skin contact\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1738\" data-end=\"1810\" class=\"\"\u003e\n\u003cp data-start=\"1740\" data-end=\"1810\" class=\"\"\u003eAging: 6 months in stainless steel, secondary fermentation in bottle\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1811\" data-end=\"1831\" class=\"\"\u003e\n\u003cp data-start=\"1813\" data-end=\"1831\" class=\"\"\u003eFiltration: None\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1832\" data-end=\"1848\" class=\"\"\u003e\n\u003cp data-start=\"1834\" data-end=\"1848\" class=\"\"\u003eSO₂: 25 mg\/l\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1849\" data-end=\"1872\" class=\"\"\u003e\n\u003cp data-start=\"1851\" data-end=\"1872\" class=\"\"\u003eAlcohol: 12.5% vol.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1873\" data-end=\"1895\" class=\"\"\u003e\n\u003cp data-start=\"1875\" data-end=\"1895\" class=\"\"\u003eClosure: Crown cap\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1896\" data-end=\"1928\" class=\"\"\u003e\n\u003cp data-start=\"1898\" data-end=\"1928\" class=\"\"\u003eServing temperature: 8–10 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1929\" data-end=\"1966\" class=\"\"\u003e\n\u003cp data-start=\"1931\" data-end=\"1966\" class=\"\"\u003eIdeal drinking window: Now – 2028\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1967\" data-end=\"2016\" class=\"\"\u003e\n\u003cp data-start=\"1969\" data-end=\"2016\" class=\"\"\u003eVolume and price per liter: 0.75 l \/ (€28.62\/l)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"2018\" data-end=\"2206\" class=\"\"\u003eAll winemakers listed at Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and avoid the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Bergianti","offers":[{"title":"Default Title","offer_id":32745551298620,"sku":"","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Stiolorosso.jpg?v=1743685454"},{"product_id":"ca-de-noci-brine-daprile","title":"Brine d'Aprile 2020","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eBrine d’Aprile\u003c\/strong\u003e succeeded \u003cstrong\u003eIl Gheppio\u003c\/strong\u003e in 2020. The latter was primarily based on an old planting of Cabernet Sauvignon vines, but—like many other regions, Emilia is not immune to the invasion of allochthonous insects—it fell victim to the American grapevine leafhopper, which wiped it out completely in just a few weeks.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAlthough this was regrettable due to the vine's undeniable quality, the loss was not too painful, as the Masini brothers had a contingency plan. Back in 2003, the brothers planted several rows of the excellent \u003cstrong\u003eMalbo Gentile\u003c\/strong\u003e grape, a variety exclusively cultivated in Emilia-Romagna, on a hillside situated at an altitude of 150 to 230 meters. The vines were rooted in clay soils enriched with sand and chalk, atop a subsoil dominated by sandstone and gypsum. About 15 years later, these vines provided precisely the kind of grape material needed to produce a profound and full-bodied red wine. The substantial and tannin-rich Malbo Gentile is complemented by the elegant \u003cstrong\u003eMarzemino\u003c\/strong\u003e (immortalized by Don Giovanni in Mozart’s opera: \u003cem\u003e“Versa il vino. Eccelente Marzemino.”\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTogether—and after 12 months in oak and acacia barrels—the two varieties combine to create a wine characterized by dark, juicy fruit, delicate exotic spices, and earthy notes. Despite its low alcohol content, it boasts remarkable depth.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Malbo Gentile\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Located at 150-230 meters altitude, southeast-facing. Gravelly soils on a subsoil dominated by sandstone and gypsum\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-picked in 15 kg crates\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, fermented on the skins\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e Over one year in acacia barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e Unsulfured\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 11% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16–18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€31.25\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Ca' de Noci","offers":[{"title":"Default Title","offer_id":39507982876732,"sku":"","price":26.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Brined_Aprile.jpg?v=1743622724"},{"product_id":"ca-de-noci-kyathos-del-poggio","title":"Kyathos del Poggio 2019","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eSgavetta\u003c\/strong\u003e is a grape variety found exclusively around Modena and Reggio Emilia. It was first documented in the late 19th century and has always been described positively in the few records that exist about it. In 1970, a total of 170 hectares were planted with this variety, but by 2010, the area had decreased to just 15 hectares—and it is unlikely that there are significantly more (probably fewer) today. The steep decline is due to the small, very compact grape clusters that can only be harvested by hand—an obvious disadvantage in a wine region like Emilia, which is focused on mechanization.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFor Alberto and Giovanni Masini, this is of no concern. Manual labor is part of their daily routine. This is why, in recent years, they have increasingly turned their attention to this rare grape variety. Sgavetta possesses all the attributes necessary to produce excellent wines. It has a thick skin that, when fully ripe, contributes both sufficient color and tannins to the wine, while also maintaining a lively but never overpowering acidity.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe Masini brothers use this grape variety to craft their vibrant bottle-fermented Frizzante, \u003cstrong\u003eKyathos del Poggio\u003c\/strong\u003e, which, supported by precise structure, is characterized by fresh herbal notes and ripe red fruit aromas on the nose and palate.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Sgavetta\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Located at 150–230 meters elevation, southeast-facing. Gravelly soils with a subsoil primarily composed of sandstone and gypsum.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked in 15 kg crates.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts, fermented on the skins.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: Secondary fermentation in the bottle (\u003cem\u003erifermentato\u003c\/em\u003e).\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: No sulfur added.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 10.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 16–18 °C.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: From now until 2029.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVolume and Price per Liter\u003c\/strong\u003e: 0.75 l (€27.37\/l).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed by Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Ca' de Noci","offers":[{"title":"Default Title","offer_id":39507983171644,"sku":"","price":20.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/IlKyathosdelPoggioRosso.jpg?v=1743622597"},{"product_id":"podere-sottoilnoce-funambol","title":"Funambol 2023","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eOne of the standout discoveries at the last Vinnatur fair, Funambol is perhaps the best white wine we have ever tasted from Emilia. It's not macerated, has no bubbles, and presents itself in a classic style while exploring entirely new dimensions.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThis is due in part to Max Brondolo, who approaches both vineyard and cellar work with respect, meticulousness, craftsmanship, and sensitivity. Another key factor is the Trebbiano di Spagna grape, typically used for producing Aceto Balsamico Tradizionale. However, when cultivated in sparse hillside vineyards rather than lowland plains, it can produce truly fantastic wines. Funambol is not the first example of this, and given the increasing interest from skilled winemakers, it won't be the last.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMax works with only a small amount of perfectly ripe grapes, harvested by hand. The wine undergoes spontaneous fermentation and is free from stabilizing interventions. It is aged in Clayver vessels and bottled unfiltered after about a year.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFunambol combines freshness, clarity, and precision with a range of subtly placed aromas, a lively texture, and impressive depth. It feels cool, intense, and articulate, full of life and energy, and is rich, balanced, and expressive.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Trebbiano di Spagna\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e 20-year-old vines on a limestone-rich hillside in Castelvetro di Modena\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e In Clayver vessels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10-12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Period:\u003c\/strong\u003e From now until 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l \/\/ €43.87\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed with Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40222374101052,"sku":"","price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Funambol.jpg?v=1733817488"},{"product_id":"podere-sottoilnoce-saldalama","title":"Saldalama 2023","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eSaldalama serves as an ideal introduction to Max Brondolo's remarkable world of sparkling wines. It prepares you for his highly individual and intricate Frizzante while paying homage to Castelvetro di Modena, the heart of Modena's Lambrusco production. Except for Trebbiano di Spagna, all his grape varieties are represented here: Lambrusco di Grasparossa brings strength, dark fruit, and energy; Lambrusco di Sorbara adds elegance and acidity; Uva Tosca contributes freshness and bright red fruit; the rare Lambrusco Fioranese provides rusticity and backbone, and Trebbiano Modenese imparts bright fruit and delicate floral notes.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMax skillfully blends these five grapes into a harmonious whole. Each variety is vinified separately, aged for nine months in stainless steel tanks, carefully blended, and then undergoes natural secondary fermentation in the bottle using a sweet must from the same grapes. Staying true to regional tradition, none of his sparkling wines are disgorged.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eSaldalama is precise, straightforward, and focused. It glides smoothly across the palate, offering an abundance of bright red fruit and subtle spice. Elegant, crystal-clear, and lively, it carries a restrained yet substantial presence that resonates long after the last sip.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Lambrusco Grasparossa, Lambrusco Sorbara, Lambrusco Fioranese, Uva Tosca, Trebbiano Modenese\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e 15-year-old vines in a clay-soil vineyard in Castelvetro di Modena\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts + natural secondary fermentation in the bottle\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 9 months in stainless steel tanks, followed by aging in the bottle\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 12.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Crown cap\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 8-10°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Period:\u003c\/strong\u003e From now until 2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l \/\/ €26.12\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40222420009020,"sku":"","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Saldalama.jpg?v=1733817558"},{"product_id":"podere-sottoilnoce-valtiberia","title":"Valtiberia 2023","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTrebbiano: A Diverse Grape Family with Hidden Potential\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTrebbiano is a family of grape varieties that consists of approximately 15 different members. It is generally scoffed at and dismissed in terms of quality. While this view is sometimes justified, those who believe that the sea of varieties and styles only holds mediocrity are greatly mistaken.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTwo of the most remarkable representatives of Trebbiano are Trebbiano Modenese and Trebbiano di Spagna, which are typically used for the production of balsamic vinegar. However, those like Max Brondolo from Sottoilnoce, who cultivate their vineyards on less fertile hillside locations rather than in the plains, are wise to transform these grapes into wine.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eMax vinifies these two varieties into a Rifermentato, a Frizzante that undergoes secondary fermentation in the bottle and is not disgorged. The result is a bright, inviting, and stimulating wine with aromas of yellow fruits and white blossoms. It features small, fine bubbles, is lively yet has body, and offers a straightforward and dynamic finish.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Trebbiano Modenese, Trebbiano di Spagna\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Castelvetro di Modena\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts + natural secondary fermentation in the bottle\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 9 months in steel tank and cement, followed by further aging in the bottle\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Crown cap\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 8-10°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now until 2028\u003cbr\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€33.20\/l)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40222456217660,"sku":"","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Valtiberta.jpg?v=1733817733"},{"product_id":"podere-sottoilnoce-trifalco","title":"Trifalco 2021","description":"\u003cdiv\u003e\n\u003cp data-start=\"52\" data-end=\"504\" style=\"caret-color: #000000; color: #000000;\"\u003eEngaging with Lambrusco is like embarking on a never-ending journey of discovery — and, like any journey of discovery, it's absolutely worth it. The first thing you realize is that Lambrusco isn’t a single grape variety, but rather an entire family. Then you slowly begin to understand that its members can be as different from one another as relatives often are, even in the best of families — and that it makes little sense to lump them all together.\u003c\/p\u003e\n\u003cp data-start=\"506\" data-end=\"919\" style=\"caret-color: #000000; color: #000000;\"\u003eAt some point, you get to know the main players (Sorbara, Salamino, Grasparossa around Modena, Maestri, Grasparossa, and Marani around Reggio Emilia) and understand that some feel at home in the hills, while others thrive on the plains. And then — by now completely hooked by the family story — you start exploring those members who have never stood in the spotlight, the ones you only know from books or hearsay.\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"1425\" style=\"caret-color: #000000; color: #000000;\"\u003eTake Lambrusco Fiorano, for example. There are probably no more than five hectares of it left in the world, even though it’s said to be one of the most multifaceted Lambruscos. The reason for this is its susceptibility to various vine diseases. Still, two winemakers produce varietal versions from it — one of them, thankfully, is Max Brondolo from Podere Sottoilnoce. He is one of those visionary individuals who view winemaking not only as a craft (which is rare enough) but also as a cultural mission.\u003c\/p\u003e\n\u003cp data-start=\"1427\" data-end=\"1619\" style=\"caret-color: #000000; color: #000000;\"\u003eHarvested relatively late and naturally bottle-fermented, Max’s Lambrusco Fiorano is dark-fruited, harmonious, complex, vibrant, and profound — a fantastic companion for\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"1597\" data-end=\"1618\"\u003etortellini in brodo\u003c\/em\u003e.\u003c\/p\u003e\n\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Lambrusco Fioranese\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Vineyard in Castelvetro di Modena\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | Wild yeasts + natural secondary fermentation in the bottle\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e: In the bottle \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: No\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt;25mg\/l\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 12% vol.\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: crown cork\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 8-10 °C\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eIdeal drinking window\u003c\/strong\u003e: from now - 2028\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eContent and price per litre\u003c\/strong\u003e: 0.75 l\/(€21\/l)\u003c\/div\u003e\n\u003cdiv\u003eAll the winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.\u003c\/div\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40561297817660,"sku":"","price":26.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Trifalco.jpg?v=1733817701"},{"product_id":"podere-sottoilnoce-cattabrega","title":"Cattabrega 2023","description":"\u003cp data-start=\"0\" data-end=\"307\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"0\" data-end=\"13\"\u003eUva Tosca\u003c\/strong\u003e owes its name to the fact that it is found—starting from Emilia—on the way toward Tuscany, usually at altitudes where other grape varieties no longer thrive. For many years, its main cultivation area was around Zocca, at about 600–800 meters above sea level, and in the upper Secchia Valley.\u003c\/p\u003e\n\u003cp data-start=\"309\" data-end=\"594\" style=\"caret-color: #000000; color: #000000;\"\u003eToday, since there are hardly any winegrowers left in that region, \u003cstrong data-start=\"376\" data-end=\"389\"\u003eUva Tosca\u003c\/strong\u003e has almost disappeared—which is a real shame, as it has always produced light-bodied, extremely vibrant, and yet complex wines: precisely the kind of wines that are once again in vogue everywhere today.\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"915\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"596\" data-end=\"612\"\u003eMax Brondolo\u003c\/strong\u003e couldn’t care less about trends—but he does care deeply about endangered grape varieties. That’s why he owns an entire vineyard of Uva Tosca and produces \u003cstrong data-start=\"767\" data-end=\"781\"\u003eCattabrega\u003c\/strong\u003e, one of the finest \u003cem data-start=\"801\" data-end=\"817\"\u003erosé frizzante\u003c\/em\u003e wines to be found anywhere in Italy (Uva Tosca also plays a notable role in his \u003cstrong data-start=\"898\" data-end=\"911\"\u003eSaldalama\u003c\/strong\u003e).\u003c\/p\u003e\n\u003cp data-start=\"917\" data-end=\"1218\" style=\"caret-color: #000000; color: #000000;\"\u003eVinification follows tried-and-true methods: after one day of maceration, Max gently presses the grapes and ferments the juice in cement tanks with wild yeasts, without temperature control. Secondary fermentation begins about six months later and takes place in the bottle. There is no disgorgement.\u003c\/p\u003e\n\u003cp data-start=\"1220\" data-end=\"1375\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1220\" data-end=\"1234\"\u003eCattabrega\u003c\/strong\u003e is bone-dry, with aromas of red berries, citrus fruits, and pomegranate, and a palate that is precise, lively, mineral, and crystal-clear.\u003c\/p\u003e\n\u003chr data-start=\"1377\" data-end=\"1380\"\u003e\n\u003ch3 data-start=\"1382\" data-end=\"1400\" style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Data\u003c\/h3\u003e\n\u003cp data-start=\"1402\" data-end=\"1923\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1402\" data-end=\"1414\"\u003eVariety:\u003c\/strong\u003e Uva Tosca\u003cbr data-start=\"1424\" data-end=\"1427\"\u003e\u003cstrong data-start=\"1427\" data-end=\"1440\"\u003eVineyard:\u003c\/strong\u003e Located at 300 m above sea level; clay and white marl soils\u003cbr data-start=\"1500\" data-end=\"1503\"\u003e\u003cstrong data-start=\"1503\" data-end=\"1515\"\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr data-start=\"1523\" data-end=\"1526\"\u003e\u003cstrong data-start=\"1526\" data-end=\"1543\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, 1 day of skin contact, first fermentation in cement, second fermentation in bottle, not disgorged\u003cbr data-start=\"1668\" data-end=\"1671\"\u003e\u003cstrong data-start=\"1671\" data-end=\"1686\" data-is-only-node=\"\"\u003eMaturation:\u003c\/strong\u003e In bottle\u003cbr data-start=\"1696\" data-end=\"1699\"\u003e\u003cstrong data-start=\"1699\" data-end=\"1714\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"1719\" data-end=\"1722\"\u003e\u003cstrong data-start=\"1722\" data-end=\"1730\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25 mg\/l\u003cbr data-start=\"1740\" data-end=\"1743\"\u003e\u003cstrong data-start=\"1743\" data-end=\"1755\"\u003eAlcohol:\u003c\/strong\u003e 12.5% vol.\u003cbr data-start=\"1766\" data-end=\"1769\"\u003e\u003cstrong data-start=\"1769\" data-end=\"1781\"\u003eClosure:\u003c\/strong\u003e Crown cap\u003cbr data-start=\"1791\" data-end=\"1794\"\u003e\u003cstrong data-start=\"1794\" data-end=\"1818\"\u003eServing temperature:\u003c\/strong\u003e 8–10 °C\u003cbr data-start=\"1826\" data-end=\"1829\"\u003e\u003cstrong data-start=\"1829\" data-end=\"1857\"\u003eOptimal drinking window:\u003c\/strong\u003e Now – 2028\u003cbr data-start=\"1868\" data-end=\"1871\"\u003e\u003cstrong data-start=\"1871\" data-end=\"1903\"\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l (€26.12\/l)\u003c\/p\u003e\n\u003cp data-start=\"1925\" data-end=\"2122\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed by \u003cstrong data-start=\"1950\" data-end=\"1962\"\u003eVinonudo\u003c\/strong\u003e work their vineyards using compost, organic fertilizers, and natural preparations, and they completely avoid herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40561297850428,"sku":"","price":18.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Cattabrega.jpg?v=1733817003"},{"product_id":"podere-sottoilnoce-confine","title":"Confine 2022","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e 12 different grape varieties from very old vines\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Castelvetro di Modena\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts + natural secondary fermentation in the bottle\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e First in ceramic, then in the bottle\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Crown cap\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 8-10°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now until 2028\u003cbr\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€39.87\/l)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":40561297883196,"sku":"","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Confine.jpg?v=1733817089"},{"product_id":"tenuta-saiano-lanimo","title":"L'Animo 2023","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eL’Animo: A Grechetto Gentile Gem from Tenuta Saiano\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eOn the 100 hectares of Tenuta Saiano, alongside pastures, olive trees, wheat fields, forests, vegetable gardens, a restaurant, and a guesthouse, lies a vineyard dedicated to Greccheto Gentile, also known as Pignoletto.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFrom this grape, often turned into trivial wines, the Maggioli family crafts a small masterpiece with L’Animo. The vines benefit from the gypsum-rich geology of the Valmarecchia hills, but the end result also highlights the meticulous care and dedication applied both in the vineyard and the cellar at Tenuta Saiano.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eIn the vineyard, the work is artisanal and organically certified. In the cellar, the grapes are lightly pressed and left on the skins for three days—just enough to impart a lasting structure while letting the terroir and grape variety speak for themselves.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eL’Animo is full-bodied, with a firm grip and compact texture. It is vibrant and stimulating, with crystal-clear aromas of fresh, juicy yellow fruit and wildflowers. The wine is long, vertical, taut, mineral, and persistent, and it will continue to develop gracefully over the next decade.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Grechetto Gentile\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A mix of clay, sandstone \u0026amp; gypsum\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous with wild yeasts, 3 days of skin contact\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 6 months in cement\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt;30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13.5% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2032\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€26.53\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Saiano","offers":[{"title":"Default Title","offer_id":47667416662352,"sku":"","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/L_Animo_3ec6ad5c-d3d9-44b9-86c2-fe7b298a4f4c.jpg?v=1763040141"},{"product_id":"tenuta-saiano-mai-uguale","title":"Mai Uguale 2020","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eMai Uguale: A Sangiovese Masterpiece from Romagna\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eRomagna is true Sangiovese country. Some even speculate that the origin of this great central Italian grape variety lies here rather than in Tuscany. In the Valmarecchia, home to Tenuta Saiano, Sangiovese has been planted for centuries in soil rich with chalk, sandstone, and clay, which lends the variety tension and structure.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe grapes for Mai Uguale, Tenuta Saiano’s masterpiece, come from the estate's highest vineyards. This elevation results in a later ripening, giving the grapes slightly more extract and acidity than those from lower parcels. The grapes are hand-harvested, with whole, uncrushed berries undergoing spontaneous fermentation, followed by 18 months of aging in large oak barrels.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe result is stunning: balanced and complex, with a range of aromas from cherries and citrus to violets and underbrush. These flavors are carried across the palate by a cool, elegant body with a refined structure.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Sangiovese\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A mix of clay, sandstone \u0026amp; chalk\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous with wild yeasts, 3 weeks of skin contact\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 18 months in 15hl Tonneaux\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt;30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 12.5% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2035\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€37.37\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Saiano","offers":[{"title":"Default Title","offer_id":47667435635024,"sku":"","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/MaiUguale.jpg?v=1733810019"},{"product_id":"tenuta-saiano-sanzvais","title":"Sanzves 2022","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\"As long as they pour you water on the Via Emilia—the road stretching from Milan to Rimini—you are in Emilia. But as soon as they offer you wine, you are in Romagna.\" (Antonio Baldini). And not just any wine, but Sangiovese, the red queen of Italian grape varieties, whose origins are still fiercely debated between Tuscans and Romagnoli.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eWhile this dispute remains unresolved, it is clear that Sangiovese has been cultivated in Romagna for centuries, where it is also known as Sanzvais in the local dialect.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTenuta Saiano pays homage to this heritage with their superb red entry-level wine. After three weeks of skin contact, the wine is aged for eight months in cement, resulting in a table wine in the best sense of the term. It is inviting and approachable, with notes of red fruit and blossoms, enough tannin to pair well with hearty dishes, and a body that is both light-footed and profound.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Sangiovese\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A mix of clay, sandstone \u0026amp; gypsum\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous with wild yeasts, 3 weeks of skin contact\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 8 months in cement\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt;30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2028\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€22\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Saiano","offers":[{"title":"Default Title","offer_id":47667441500496,"sku":"","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Sanzves_6df9bee3-e5c4-4109-9ee4-8137c715f619.jpg?v=1763040094"},{"product_id":"tenuta-saiano-zero-leftovers","title":"Zero Leftovers 2023","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe somewhat intimidating name of this wine shouldn't deter anyone from trying Tenuta Saiano's white entry-level offering. We assure you that the vinified \"leftovers\" from this estate surpass many other less candidly named introductory wines, largely due to the meticulous and chemical-free cultivation practices of the Maggioli family and the exceptional quality of their hand-harvested grapes.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe cellar welcomes Trebbiano and Grechetto Gentile, which are spontaneously fermented and left unrefined. The wine is aged in cement and bottled unfiltered.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe gypsum-rich geology imparts a firm structure to Zero Leftovers, with bright fruit aromas and ethereal notes interwoven. The overall impression is crystalline, purist, and leaves a juicy finish that invites another sip.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Grechetto Gentile, Trebbiano\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A mix of clay, sandstone \u0026amp; gypsum\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous with wild yeasts\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e Several months in cement\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt;30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2027\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€17\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Saiano","offers":[{"title":"Default Title","offer_id":47667451658576,"sku":"","price":13.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/ZeroLeftovers_39b7f599-078f-4aef-b960-d7442092fad8.jpg?v=1763040051"},{"product_id":"tenuta-saiano-trebbiamo-maischevergoren","title":"Trebbiamo 2022","description":"\u003cp data-start=\"46\" data-end=\"347\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"46\" data-end=\"74\"\u003eAre you a label drinker?\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNo shame in that! We all are, here and there—especially when we have no idea who or what is behind an estate or a wine. Attractive labels at least give us a hint as to whether we’re dealing with someone with a good sense of style. And Olivia Maggioli has impeccable style.\u003c\/p\u003e\n\u003cp data-start=\"349\" data-end=\"741\" style=\"caret-color: #000000; color: #000000;\"\u003eTogether with her partner Alex Fulvi, she is actually responsible for tending her family’s vineyards. But in her spare time, she also sits down at the drawing table and designs what may be the most beautiful labels in our entire selection (Max Brondolo of Podere Sottoilnoce competes closely with her for the top spot), labels that almost inevitably make you reach for the bottles they adorn.\u003c\/p\u003e\n\u003cp data-start=\"743\" data-end=\"1193\" style=\"caret-color: #000000; color: #000000;\"\u003eFortunately, the contents live up to the presentation. The\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cem data-start=\"802\" data-end=\"814\"\u003eTrebbiamo?\u003c\/em\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003econsists mostly of Trebbiano Romagnolo, complemented by a small amount of Trebbiano di Spagna. Vinified for six months on the skins in amphorae, the wine impresses with aromas reminiscent of autumn—foliage, ripe peaches, orange peel, forest floor—and with a structure that drives it across the palate in an uncompromisingly taut, direct, and vertical way, continuing long after.\u003c\/p\u003e\n\u003chr data-start=\"1195\" data-end=\"1198\"\u003e\n\u003ch3 data-start=\"1200\" data-end=\"1223\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1204\" data-end=\"1223\"\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1225\" data-end=\"1684\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1225\" data-end=\"1243\"\u003eGrape variety:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eTrebbiano\u003cbr data-start=\"1253\" data-end=\"1256\"\u003e\u003cstrong data-start=\"1256\" data-end=\"1269\"\u003eVineyard:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eA mix of clay, sandstone \u0026amp; limestone, interlaced with gypsum veins\u003cbr data-start=\"1336\" data-end=\"1339\"\u003e\u003cstrong data-start=\"1339\" data-end=\"1351\"\u003eHarvest:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eBy hand\u003cbr data-start=\"1359\" data-end=\"1362\"\u003e\u003cstrong data-start=\"1362\" data-end=\"1379\"\u003eFermentation:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eSpontaneous | wild yeasts | six months on the skins in clay amphorae\u003cbr data-start=\"1448\" data-end=\"1451\"\u003e\u003cstrong data-start=\"1451\" data-end=\"1461\" data-is-only-node=\"\"\u003eAging:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eIn clay amphorae\u003cbr data-start=\"1478\" data-end=\"1481\"\u003e\u003cstrong data-start=\"1481\" data-end=\"1496\"\u003eFiltration:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNone\u003cbr data-start=\"1501\" data-end=\"1504\"\u003e\u003cstrong data-start=\"1504\" data-end=\"1512\"\u003eSO₂:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNo added sulfur\u003cbr data-start=\"1528\" data-end=\"1531\"\u003e\u003cstrong data-start=\"1531\" data-end=\"1543\"\u003eAlcohol:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e13.5% vol.\u003cbr data-start=\"1554\" data-end=\"1557\"\u003e\u003cstrong data-start=\"1557\" data-end=\"1569\"\u003eClosure:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNatural cork\u003cbr data-start=\"1582\" data-end=\"1585\"\u003e\u003cstrong data-start=\"1585\" data-end=\"1613\"\u003eOptimal drinking window:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eFrom now until 2035\u003cbr data-start=\"1633\" data-end=\"1636\"\u003e\u003cstrong data-start=\"1636\" data-end=\"1666\"\u003eContent \u0026amp; price per liter:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e0.75 l (€34.87\/l)\u003c\/p\u003e\n\u003cp data-start=\"1686\" data-end=\"1881\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eAll producers listed by Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards and refrain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Saiano","offers":[{"title":"Default Title","offer_id":49543742947664,"sku":"","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Trebbiamo_06b729bb-c23a-4d7c-9af2-a5e53a0a1892.jpg?v=1763039988"},{"product_id":"podere-sottoilnoce-puntorosa","title":"Puntorosa 2023 – Rosato Frizzante","description":"\u003cp data-start=\"0\" data-end=\"288\" style=\"caret-color: #000000; color: #000000;\"\u003eThe \u003cstrong data-start=\"4\" data-end=\"32\"\u003erosé Frizzante Puntorosa\u003c\/strong\u003e is, in the best sense of the word, what one would call a \u003cem data-start=\"90\" data-end=\"109\"\u003etrue estate cuvée\u003c\/em\u003e. It literally brings together grapes from all the vineyards of \u003cstrong data-start=\"173\" data-end=\"195\"\u003ePodere Sottoilnoce\u003c\/strong\u003e – thus reflecting the estate’s complete terroir and the full range of its grape varieties.\u003c\/p\u003e\n\u003cp data-start=\"290\" data-end=\"537\" style=\"caret-color: #000000; color: #000000;\"\u003eThe vineyards extend from 180 to 300 meters above sea level, are mainly based on clay and marl, and are shaped by a climate that blends the warmth and humidity of the receding Po Valley with the cooler influences of the first Apennine foothills.\u003c\/p\u003e\n\u003cp data-start=\"539\" data-end=\"755\" style=\"caret-color: #000000; color: #000000;\"\u003eThe grape varieties form a colorful mix: several members of the Lambrusco family, the locally typical white varieties \u003cstrong data-start=\"657\" data-end=\"680\"\u003eTrebbiano di Modena\u003c\/strong\u003e and \u003cstrong data-start=\"685\" data-end=\"708\"\u003eTrebbiano di Spagna\u003c\/strong\u003e, and the rare and fascinating \u003cstrong data-start=\"739\" data-end=\"752\"\u003eUva Tosca\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"757\" data-end=\"1146\" style=\"caret-color: #000000; color: #000000;\"\u003eThat this diversity of topography, geology, climate, and grape varieties results in such a deeply harmonious wine is due to the remarkable sensitivity \u003cstrong data-start=\"908\" data-end=\"924\"\u003eMax Brondolo\u003c\/strong\u003e has shown since his first harvest in 2017. Added to this is his thoroughly artisanal approach, guided by organic and biodynamic principles in the vineyard, and a minimalist, non-interventionist philosophy in the cellar.\u003c\/p\u003e\n\u003cp data-start=\"1148\" data-end=\"1318\" style=\"caret-color: #000000; color: #000000;\"\u003eThe result is a \u003cstrong data-start=\"1164\" data-end=\"1177\"\u003eFrizzante\u003c\/strong\u003e that highlights aromas of herbs, lingonberries, and pomegranate, and flows across the palate with clarity, tension, precision, and length.\u003c\/p\u003e\n\u003chr data-start=\"1320\" data-end=\"1323\"\u003e\n\u003ch3 data-start=\"1325\" data-end=\"1343\" style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Data\u003c\/h3\u003e\n\u003cp data-start=\"1345\" data-end=\"1810\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1345\" data-end=\"1359\"\u003eVarieties:\u003c\/strong\u003e All grape varieties from Sottoilnoce\u003cbr data-start=\"1396\" data-end=\"1399\"\u003e\u003cstrong data-start=\"1399\" data-end=\"1412\"\u003eVineyard:\u003c\/strong\u003e Grapes from all estate vineyards\u003cbr data-start=\"1445\" data-end=\"1448\"\u003e\u003cstrong data-start=\"1448\" data-end=\"1460\"\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr data-start=\"1468\" data-end=\"1471\"\u003e\u003cstrong data-start=\"1471\" data-end=\"1488\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts + natural second fermentation in the bottle\u003cbr data-start=\"1558\" data-end=\"1561\"\u003e\u003cstrong data-start=\"1561\" data-end=\"1576\" data-is-only-node=\"\"\u003eMaturation:\u003c\/strong\u003e In bottle\u003cbr data-start=\"1586\" data-end=\"1589\"\u003e\u003cstrong data-start=\"1589\" data-end=\"1604\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"1609\" data-end=\"1612\"\u003e\u003cstrong data-start=\"1612\" data-end=\"1620\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25 mg\/l\u003cbr data-start=\"1630\" data-end=\"1633\"\u003e\u003cstrong data-start=\"1633\" data-end=\"1645\"\u003eAlcohol:\u003c\/strong\u003e 12.5% vol.\u003cbr data-start=\"1656\" data-end=\"1659\"\u003e\u003cstrong data-start=\"1659\" data-end=\"1671\"\u003eClosure:\u003c\/strong\u003e Crown cap\u003cbr data-start=\"1681\" data-end=\"1684\"\u003e\u003cstrong data-start=\"1684\" data-end=\"1708\"\u003eServing temperature:\u003c\/strong\u003e 8–10 °C\u003cbr data-start=\"1716\" data-end=\"1719\"\u003e\u003cstrong data-start=\"1719\" data-end=\"1747\"\u003eOptimal drinking window:\u003c\/strong\u003e Now – 2028\u003cbr data-start=\"1758\" data-end=\"1761\"\u003e\u003cstrong data-start=\"1761\" data-end=\"1793\"\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l (€21\/l)\u003c\/p\u003e\n\u003cp data-start=\"1812\" data-end=\"2004\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed by \u003cstrong data-start=\"1837\" data-end=\"1849\"\u003eVinonudo\u003c\/strong\u003e work their vineyards using compost, organic fertilizers, and natural preparations, and completely avoid herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":49543795704144,"sku":"","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Puntorosa.jpg?v=1733817366"},{"product_id":"ca-de-noci-kyathos-del-poggio-bianco","title":"Kyathos del Poggio Bianco 2022","description":"\u003cp data-start=\"53\" data-end=\"462\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"53\" data-end=\"156\"\u003eSpergola is one of those grape varieties that remains virtually unknown outside its growing region.\u003c\/strong\u003e\u003cbr data-start=\"156\" data-end=\"159\"\u003eEven the fact that it ranks among the most intriguing white varieties in northern Italy doesn’t change that. Extremely versatile, it’s suitable for both classic and skin-contact vinifications and is considered—despite fierce competition by many insiders—as the best white sparkling wine grape in Emilia.\u003c\/p\u003e\n\u003cp data-start=\"464\" data-end=\"1285\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"464\" data-end=\"559\"\u003eAlberto and Giovanni Masini run their winery, Ca’ de Noci, in Puianello di Quattro Castella\u003c\/strong\u003e, a tiny village nestled in the early Apennine hills between Reggio Emilia and Modena. Spergola has always called this area—just a few square kilometers—its home. The two brothers are arguably its finest interpreters. After their fantastic entry-level frizzante “Querciole” and the legendary “Riserva dei Fratelli,” they’ve now bottled a third Spergola sparkling wine: \u003cem data-start=\"928\" data-end=\"948\"\u003eKyathos del Poggio\u003c\/em\u003e. The grapes for this wine, many from very old vines, grow on soils dominated by pebbles and gypsum. The grapes are harvested by hand and fermented on the skins. The initial fermentation takes place—in a rarity for sparkling wines—in amphorae (Kyathos = Etruscan amphora). The secondary fermentation then occurs, as usual, in the bottle.\u003c\/p\u003e\n\u003cp data-start=\"1287\" data-end=\"1580\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1287\" data-end=\"1408\"\u003eThe unique vinification, the old vines, the distinctive terrain, and the fact that this is a wine made without sulfur\u003c\/strong\u003e all contribute to a wine that is open, profound, and clearly structured, offering both herbal and fruity aromas. On the palate, it combines intensity, power, and elegance.\u003c\/p\u003e\n\u003chr data-start=\"1582\" data-end=\"1585\"\u003e\n\u003cp data-start=\"1587\" data-end=\"1606\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1587\" data-end=\"1606\"\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1608\" data-end=\"2244\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli data-start=\"1608\" data-end=\"1639\"\u003e\n\u003cp data-start=\"1610\" data-end=\"1639\"\u003e\u003cstrong data-start=\"1610\" data-end=\"1628\"\u003eGrape variety:\u003c\/strong\u003e Spergola\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1640\" data-end=\"1775\"\u003e\n\u003cp data-start=\"1642\" data-end=\"1775\"\u003e\u003cstrong data-start=\"1642\" data-end=\"1655\"\u003eVineyard:\u003c\/strong\u003e Located at 150–230 meters altitude, southeast-facing. Gravelly soils over a subsoil dominated by sandstone and gypsum\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1776\" data-end=\"1816\"\u003e\n\u003cp data-start=\"1778\" data-end=\"1816\"\u003e\u003cstrong data-start=\"1778\" data-end=\"1790\"\u003eHarvest:\u003c\/strong\u003e By hand in 15 kg crates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1817\" data-end=\"1891\"\u003e\n\u003cp data-start=\"1819\" data-end=\"1891\"\u003e\u003cstrong data-start=\"1819\" data-end=\"1836\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, skin-contact fermentation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1892\" data-end=\"1984\"\u003e\n\u003cp data-start=\"1894\" data-end=\"1984\"\u003e\u003cstrong data-start=\"1894\" data-end=\"1904\"\u003eAging:\u003c\/strong\u003e First fermentation in amphora, second fermentation in bottle (\u003cem data-start=\"1967\" data-end=\"1981\"\u003erifermentato\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1985\" data-end=\"2009\"\u003e\n\u003cp data-start=\"1987\" data-end=\"2009\"\u003e\u003cstrong data-start=\"1987\" data-end=\"2002\"\u003eFiltration:\u003c\/strong\u003e None\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2010\" data-end=\"2038\"\u003e\n\u003cp data-start=\"2012\" data-end=\"2038\"\u003e\u003cstrong data-start=\"2012\" data-end=\"2020\"\u003eSO₂:\u003c\/strong\u003e No sulfur added\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2039\" data-end=\"2073\"\u003e\n\u003cp data-start=\"2041\" data-end=\"2073\"\u003e\u003cstrong data-start=\"2041\" data-end=\"2061\"\u003eAlcohol content:\u003c\/strong\u003e 10.5% vol\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2074\" data-end=\"2103\"\u003e\n\u003cp data-start=\"2076\" data-end=\"2103\"\u003e\u003cstrong data-start=\"2076\" data-end=\"2088\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2104\" data-end=\"2140\"\u003e\n\u003cp data-start=\"2106\" data-end=\"2140\"\u003e\u003cstrong data-start=\"2106\" data-end=\"2130\"\u003eServing temperature:\u003c\/strong\u003e 10–12°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2141\" data-end=\"2190\"\u003e\n\u003cp data-start=\"2143\" data-end=\"2190\"\u003e\u003cstrong data-start=\"2143\" data-end=\"2171\"\u003eOptimal drinking window:\u003c\/strong\u003e Now through 2030\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2191\" data-end=\"2244\"\u003e\n\u003cp data-start=\"2193\" data-end=\"2244\"\u003e\u003cstrong data-start=\"2193\" data-end=\"2224\"\u003eBottle and price per liter:\u003c\/strong\u003e 0.75 l \/ (€37.37\/l)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2246\" data-end=\"2435\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed on Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, or synthetic fertilizers.\u003c\/p\u003e","brand":"Ca' de Noci","offers":[{"title":"Default Title","offer_id":51000276123984,"sku":"","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/IlKyathosdelPoggio.jpg?v=1743762553"},{"product_id":"dinavolo-rosso","title":"Dinavolo rosso 2022","description":"\u003cp data-start=\"46\" data-end=\"656\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"46\" data-end=\"60\"\u003e\u003cspan style=\"font-family: -webkit-standard; font-size: medium; font-weight: 400;\"\u003eGiulia Armani can do red too! The master of skin-contact white wines is expanding his range with a cuvée made from Pinot Grigio, Pinot Nero, Barbera, and Bonarda. Hand-harvested and aged for a few months in stainless steel tanks, Giulio’s Dinavolino Rosso is less about power and substance and more about freshness, lightness, vitality, juicy red fruit and Mediterranean herbs. And, being Giulio, also a few structuring tannins to engage the palate.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003eData Sheet\u003c\/strong\u003e\u003cbr data-start=\"60\" data-end=\"63\"\u003e\u003cstrong data-start=\"63\" data-end=\"83\"\u003eGrape varieties:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003ePinot Grigio, Pinot Nero, Barbera, and Bonarda\u003cbr data-start=\"130\" data-end=\"133\"\u003e\u003cstrong data-start=\"133\" data-end=\"154\"\u003ePlant protection:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eOnly sulfur, copper, and plant- or animal-based preparations, not certified\u003cbr data-start=\"230\" data-end=\"233\"\u003e\u003cstrong data-start=\"233\" data-end=\"246\"\u003eVineyard:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eDenavolo – limestone and rock, shallow humus layer\u003cbr data-start=\"297\" data-end=\"300\"\u003e\u003cstrong data-start=\"300\" data-end=\"312\"\u003eHarvest:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eBy hand\u003cbr data-start=\"320\" data-end=\"323\"\u003e\u003cstrong data-start=\"323\" data-end=\"340\"\u003eFermentation:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eSpontaneous | wild yeasts\u003cbr data-start=\"366\" data-end=\"369\"\u003e\u003cstrong data-start=\"369\" data-end=\"384\"\u003eMaturation:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eIn stainless steel tanks\u003cbr data-start=\"409\" data-end=\"412\"\u003e\u003cstrong data-start=\"412\" data-end=\"427\"\u003eFiltration:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNone\u003cbr data-start=\"432\" data-end=\"435\"\u003e\u003cstrong data-start=\"435\" data-end=\"443\"\u003eSO₂:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eUnsulfured\u003cbr data-start=\"454\" data-end=\"457\"\u003e\u003cstrong data-start=\"457\" data-end=\"477\"\u003eAlcohol content:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e12.5% vol\u003cbr data-start=\"487\" data-end=\"490\"\u003e\u003cstrong data-start=\"490\" data-end=\"502\"\u003eClosure:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNatural cork\u003cbr data-start=\"515\" data-end=\"518\"\u003e\u003cstrong data-start=\"518\" data-end=\"542\"\u003eServing temperature:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e16–18 °C\u003cbr data-start=\"551\" data-end=\"554\"\u003e\u003cstrong data-start=\"554\" data-end=\"582\"\u003eOptimal drinking window:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eFrom now until 2033\u003cbr data-start=\"602\" data-end=\"605\"\u003e\u003cstrong data-start=\"605\" data-end=\"636\"\u003eVolume and price per liter:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e0.75 l (€27.37\/l)\u003c\/p\u003e\n\u003cp data-start=\"658\" data-end=\"853\" style=\"caret-color: #000000; color: #000000;\"\u003eAll winegrowers listed with Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Denavolo","offers":[{"title":"Default Title","offer_id":51873479622992,"sku":null,"price":21.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Dinavolorosso.jpg?v=1754841236"},{"product_id":"vigne-alberello-2022","title":"Vigne Alberello 2022","description":"\u003cp data-start=\"39\" data-end=\"576\" style=\"caret-color: #000000; color: #000000;\"\u003eTo get from the Maggioli family’s Tenuta Saiano to the vineyard used for the Vigne Alberello, you have to cross—this doesn’t happen every day—two national borders. The fact that the drive still takes only 45 minutes is due to the west–east route through San Marino being just 14 kilometres long. Not far from the small country lies the tiny hamlet of Gaiano, where Luca, a friend of the Tenuta, owns a vineyard with old Sangiovese vines trained in the bush system (Italian → alberello) and cultivates it on behalf of the Maggioli family.\u003c\/p\u003e\n\u003cp data-start=\"578\" data-end=\"1352\" style=\"caret-color: #000000; color: #000000;\"\u003eOnce omnipresent in Italy, the alberello training system has now become a rarity. The main reasons are the high amount of manual labour, often in a bent posture, and the generally low yields. If one is willing to accept that, however, this downside is balanced by a considerable number of advantages: the bush system protects the grapes from the sun—an enormous benefit in light of previous and future summers. It also reduces evaporation and thus lessens drought stress. Furthermore, the roots—especially in old vines—reach deep into the soil, where they can access additional water, nutrients, and trace elements. And last but not least, the inherently low yield has the advantage that—although one harvests fewer grapes, Luca in our case—they are often more concentrated.\u003c\/p\u003e\n\u003cp data-start=\"1354\" data-end=\"1689\" style=\"caret-color: #000000; color: #000000;\"\u003eAfter harvesting, the grapes are brought as quickly as possible to the cellars of Tenuta Saiano, where they are transformed, with the best artisanal craftsmanship, into a highly intriguing, nuanced, and profoundly balanced wine. The maturation takes place over 24 months in large wooden barrels. The wine is neither fined nor filtered.\u003c\/p\u003e\n\u003cp data-start=\"1691\" data-end=\"1710\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1691\" data-end=\"1710\"\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1712\" data-end=\"2123\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1712\" data-end=\"1730\"\u003eGrape variety:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eSangiovese\u003cbr data-start=\"1741\" data-end=\"1744\"\u003e\u003cstrong data-start=\"1744\" data-end=\"1757\"\u003eVineyard:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eA mix of sandstone \u0026amp; limestone\u003cbr data-start=\"1788\" data-end=\"1791\"\u003e\u003cstrong data-start=\"1791\" data-end=\"1803\"\u003eHarvest:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eBy hand\u003cbr data-start=\"1811\" data-end=\"1814\"\u003e\u003cstrong data-start=\"1814\" data-end=\"1831\"\u003eFermentation:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eSpontaneous | wild yeasts, 3 weeks on the skins\u003cbr data-start=\"1879\" data-end=\"1882\"\u003e\u003cstrong data-start=\"1882\" data-end=\"1897\" data-is-only-node=\"\"\u003eMaturation:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e24 months in 15 hl tonneaux\u003cbr data-start=\"1925\" data-end=\"1928\"\u003e\u003cstrong data-start=\"1928\" data-end=\"1943\"\u003eFiltration:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNone\u003cbr data-start=\"1948\" data-end=\"1951\"\u003e\u003cstrong data-start=\"1951\" data-end=\"1959\"\u003eSO₂:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u0026lt;30 mg\/l\u003cbr data-start=\"1968\" data-end=\"1971\"\u003e\u003cstrong data-start=\"1971\" data-end=\"1983\"\u003eAlcohol:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e13.5% vol.\u003cbr data-start=\"1994\" data-end=\"1997\"\u003e\u003cstrong data-start=\"1997\" data-end=\"2009\"\u003eClosure:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNatural cork\u003cbr data-start=\"2022\" data-end=\"2025\"\u003e\u003cstrong data-start=\"2025\" data-end=\"2053\"\u003eOptimum drinking window:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eFrom now – 2035\u003cbr data-start=\"2069\" data-end=\"2072\"\u003e\u003cstrong data-start=\"2072\" data-end=\"2103\"\u003eVolume and price per litre:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e0.75 l \/ (€34.87\/l)\u003c\/p\u003e\n\u003cp data-start=\"2125\" data-end=\"2317\" style=\"caret-color: #000000; color: #000000;\"\u003eAll growers listed by Vinonudo work in their vineyards with compost, organic fertiliser, and natural preparations, and refrain from the use of herbicides, pesticides, and synthetic fertiliser.\u003c\/p\u003e","brand":"Tenuta Saiano","offers":[{"title":"Default Title","offer_id":52336476651856,"sku":null,"price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/VigneAlberello.jpg?v=1763031186"}],"url":"https:\/\/vinonudo.at\/en\/collections\/region-emilia-romagna.oembed","provider":"vinonudo","version":"1.0","type":"link"}