The San Vincent is made exclusively from Sorbara, the most delicate and elegant variety within the otherwise quite heterogeneous Lambrusco family. Sorbara is mainly found in the southern part of Modena, in the lowlands around Carpi, where its sandy soils provide the perfect foundation for this grape variety.
Gianluca Bergianti incorporates it into several of his Frizzante wines, but he vinifies it as a single-variety Rosato to emphasize the finesse of its aromas.
The name of the wine is a tribute to a trip to Francis Boulard, one of the great masters among the Champagne winemakers. At the beginning of April, a festival is held there in honor of Saint Vincent, the patron saint of winemakers.
The San Vincent is made in the best natural wine tradition, fermented spontaneously without unnecessary interventions, and then aged for several months in concrete cisterns. The second fermentation is initiated by the sweet reserves of the same wine and takes place in the bottle. It is not disgorged.
Style & Aromas
Red currants, oranges, cherries, and roses. The aromas are embedded in a lively body, with refreshing acidity that gives the wine direction. The texture is crystal clear and dynamic, with an energetic, powerful, and elegant finish.
Technical Data
Grape variety: Sorbara
Plant protection: Only sulfur, copper, and preparations based on plant or animal substances
Vineyard: Light clay and slate
Harvest: By hand
Fermentation: Spontaneous | wild yeasts, rosato-Rifermentato
Aging: First in concrete cisterns, then in the bottle, not disgorged
Filtration: No
SO₂: < 30mg/l
Alcohol: 12%
Closure: Crown cap
Drinking temperature: 8-10°C
Optimal drinking window: From now until 2028
Content and price per liter: 0.75 l / (€31.12/l)
All 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.
