Francesco Vezzelli

Varietal/Blend: Lambrusco di Sorbara

Vineyard Area: From three areas floodplain areas called (Sozzigalli, Soliera and Modena)

Soil: Loosely packed silt

Vinification: Grapes are harvested by hand and very softly pressed in order to extract color. The juice ferments in stainless steel tanks. A second fermentation is started in the sealed tank after adding sugar and yeast, together called liqueur de tirage — this is the Charmot Method. After 50-60 days when the second fermentation is complete, carbonation has been obtained and the bone-dry fizzy wine is filtered and dosage is applied at Brut level prior to bottling.

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Varietal/Blend: Lambrusco di Castelvetro

Vineyard Area: From three hilly areas of Levizzano, Castelvetro and Modena

Soil: Silt

Vinification: Grapes are harvested by hand followed by a cryomaceration at 45 degrees for five to six days. The must is pressed and resulting juice ferments in stainless steel tanks. A second fermentation is started in the sealed tank after adding sugar and yeast, together called liqueur de tirage — this is the Charmot Method. After 30-40 days when the second fermentation is complete, carbonation has been obtained and the bone-dry fizzy wine is filtered and dosage is applied prior to bottling.

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Varietal/Blend: Lambrusco di Sorbara

Vineyard Area: From three floodplain called Sozzigalli, Soliera and Modena

Soil: Loosely packed silt

Vinification: Grapes are harvested by hand followed by a cryomaceration at 42 degrees for 72-96 hours. The must is pressed and resulting juice ferments in stainless steel tanks. A second fermentation is started in the sealed tank after adding sugar and yeast, together called liqueur de tirage — this is the Charmot Method. After 30-40 days when the second fermentation is complete, carbonation has been obtained and the bone-dry fizzy wine is filtered and a dosage is applied prior to bottling.

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