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.

Marketing Materials:

Bottle Shots + -

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.

Marketing Materials:

Bottle Shots + -

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.

Marketing Materials:

Labels + - Bottle Shots + -