A sparkling wine from Emilia-Romagna made from grapes that are not typical of this Lambrusco-driven region. This bottle is instead based on the Bonarda and Barbera grapes alongside a small mix of local native grapes from the region. Fermented with native yeasts and the fermentation finishes in bottle although the juice is racked off the tank lees. Like a Pét-Nat really but red, dry and deliciously tannic.

The Montesissa family has been cultivating the land for three generations now, carrying on a tradition of authentic and local wines. Today leading the company towards a new idea of Colli Piacentini wines is the daughter Elisabetta. The property extends for 10 hectares, alternating dense woods with arable land and vineyards (the vineyard area is only 3.5 hectares). The cultivated varietals are the historical ones of these areas: Aromatic Malvasia di Candia, Barbera and Bonarda. A great work by hand in the vineyard trained with Guyot alla Piacentina, very low yields and spontaneous fermentations with more or less long macerations on the skins. And here is a range of Sparkling wines obtained with natural second fermentation after a rest of all the musts on their lees for the whole winter. In spring, with the bottling, the first warm ones allow to develop the residual sugars and give a delicate, non-invasive, very pleasant effervescence. The sip is dry, authentic and vinous, perfect if we consider the cuisine that has always historically accompanied ...