One of the great discoveries of the last vinnatur trade fair. Funambol is probably the best white wine we have ever tasted from Emilia. It is not macerated, has no bubbles, so it is very classic and yet takes on a whole new dimension.
This is thanks in part to Max Brondolo, who works with respect, meticulousness, craftsmanship and sensitivity both in the vineyard and in the cellar. And secondly, Trebbiano di Spagna, a grape variety that is usually used for the production of Aceto Balsamico Tradizionale - but which can produce fantastic wines if it is not cultivated on the plain but on rather barren slopes (Funambol is not the first example of this and will not be the last, given the frequency with which really good winegrowers are currently working with this grape variety).
Max is satisfied with a small number of perfectly ripe grapes, picks them by hand, ferments spontaneously and generally refrains from stabilising interventions. Once pressed, the wine is matured in clayvern and bottled unfiltered after a good year.
The Funambol combines freshness, clarity and precision with diverse but subtle flavours, a lively texture and impressive depth. It is cool, forceful and articulate, full of life and energy and is rich, balanced and expressive.
Grape variety: Trebbiano di Spagna
Vineyard: 20-year-old vines on a limestone hillside in Castelvetro di Modena
Harvest: By hand
Fermentation: spontaneous | wild yeasts
Ageing: in clay
SO₂: < 25mg/litre
Alcohol content: 13.5 % vol.
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking maturity: from now - 2030
Content and price per litre: 0.75 l/(€45.75/l)
All 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.