100% Lambrusco di Sorbara
A category essentially created by Cantina Della Volta!
Hand harvest, a crazy soft press utilizing only about 40% of the potential juice. Basically the juice is in contact with the skins for about 50 minutes in the process. There is a brief rotation of the skins through the juice in the vaslen press.
After pressing the must will be clarified before going onto primary fermentation. After primarily fermentation the wine rests for 6 months, before going into the bottle. Generally we are looking at 36 months on the lees for the rose, will about 6 g/L of sugar in the liqueur to help balance the acidity in the wine.
Perfect with oysters!
The history of the Bellei family and Lambrusco goes back decades, all the way back to the 1920s. Christian Bellei is 4th generation, and he and his father “Beppe” before him were pioneers in a recent revolution in quality in this part of Emilia Romagna. In Bomporto outside of Modena, Lambrusco is essential to pair with all that local salumi and formaggi, and Cantina della Volta understands how vital that connection is.
Along with his father, Christian spent much time studying and mastering the great sparkling wines in Epernay, France. Thanks to the help of a few devoted friends and supporters, Christian was able to lead his family winery in a new direction, one focused on classic method wines and a new level of quality. In 2010, Cantina della Volta was started, amongst the first to push champenoise method Lambrusco. The reputation has come such a long way thanks to folks like this, and in perhaps Italy’s best culinary region, these wines of Modena are of the caliber to pair.
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