Lambrusco

Here is one of the most serious and at the same time most exciting sparkling wines that can be made from the Sorbara variety! Pale to dusky pink in colour with a fine foam and accentuated, persistent perlage. The bouquet is almost magical and yet very distinguished, with hints of raspberry and wild strawberry, which is what makes a top-class Lambrusco, but still seems to be an unattainable goal for many local winegrowers. A fine acidity on the palate, with delicate, dry bitter notes and an exciting brightening of fruity tones of wild strawberry and pomegranate. The overall impression is bone-dry and the bottled dream of a Lambrusco produced using the champagne method, which is unrivalled in the wine landscape. SUPERIORE.DE

When a wine is named after the founder and mastermind of what is probably the most famous and popular winery in the Modena region, then you should take a closer look, or even better, reach for the bottle. This exceptional sparkling wine is produced using the blanc de noirs method, i.e. a white spumante from red grapes - certainly not an everyday occurrence in the Lambrusco world.

There is one decision in the cellar that says it all: no dosage. Zero grams of sugar after dégorgement – no equalisation, no softening, no correction. What goes into the bottle must stand on its own. Christian Bellei makes this decision at La Prima Volta consciously and anew every time: Dosaggio Zero is an attitude. 100% Lambrusco di Sorbara from the alluvial soils of Secchia. Only the Mosto Fiore – the first, purest part of the gentle pressing – is fermented in steel at a controlled temperature. Bottle fermentation takes place in the spring after the harvest according to the metodo classico, followed by at least 36 months on the lees at a constant 12°C. Rémuage, dégorgement – and instead of the liqueur d'expédition, the same wine is returned to the bottle. Nothing else.