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!["Rimosso" Vino Frizzante Lambrusco di Sorbara DOC 2020 secco]()
“Rimosso” Vino Frizzante Lambrusco di Sorbara DOC 2020 secco
The first alcoholic fermentation of the must takes place in steel vats on the fine lees at a controlled temperature and after a waiting period of at least six months, the wine is bottled. The bottles remain at a constant temperature of 12°C so that the wine can undergo its second fermentation and mature on its own yeasts, which remain as a light sediment (beware, it is not filtered!) at the bottom of the bottle.
Animating cherry red with violet reflections and a yeasty cloudiness that comes from the lack of filtration. Surprisingly, the cheeky nose of wild strawberry and redcurrant, very fresh and accessible. On the palate, vibrant with lots of raspberry and traces of rhubarb, the exciting play is flanked by delicate yeast tones and a wonderfully present acidity and ensures an impressive race and class that only Lambrusco grandmaster Christian Bellei can conjure up in the bottle! SUPERIORE.DE
"Unfiltered Frizzante, pink like the flesh of vineyard peaches. This wine makes you want to go on holiday: juicy scent of ripe sour cherries and rhubarb. The mousseux is delicate, the acidity pronounced, so that it stimulates salivation. Dry as dust, grippy and endowed with tart fruit." Vinum
read more- Grape Variety: 100% Lambrusco Sorbara
- Cultivation: conventional
- Expansion: 5 months bottle fermentation
- Development: metodo classico/bottle fermentation
- Filtration: no
- Alcohol Content: 11,50 % vol
- Residual Sugar: 11,50 g/l
- Closure: natural cork
- Serving Temperature: 8-10 °C
- Storage Potential: 2023+
- Allergens: contains sulphites
stored air-conditioned07112220 · 0,75 l · 18,53 €/l · Price (DE) incl. VAT, excl. Shippingavailable immediately
!["Trentasei" Metodo Classico Lambrusco di Sorbara DOC 2014 brut]()
“Trentasei” Metodo Classico Lambrusco di Sorbara DOC 2014 brut
This sparkling wine is named after the minimum 36 months of bottle fermentation it must undergo.
The result is impressive: bright ruby red with garnet reflections. On the nose, sour cherry, redcurrant and wild rose, rounded off by candied cherry and traces of light smoke. On the palate, powerful, complex, round and creamy in texture, the candied fruit is well-dosed, juicy, clear and with a full-bodied, long finish. Trentasei combines the tradition of the region with an already visionary new interpretation of a Sorbara Spumante, which remains in the memory even after the bottle has been emptied far too quickly. SUPERIORE.DE
"Dark copper colour. Juicy fragrance, but delicate, as if of raspberries. A fine perlage runs through tart aromas of rosehip, sea buckthorn and sour cherry. The acidity is present, there is also a lightly sparkling minerality on the tongue. A luxury wine according to the Metodo Classico, aged for 36 months in the bottle." Vinum
read more- Grape Variety: 100% Lambrusco Sorbara
- Cultivation: conventional
- Expansion: 36 months bottle fermentation
- Development: metodo classico/bottle fermentation
- Filtration: yes
- Alcohol Content: 12,50 % vol
- Residual Sugar: 5,50 g/l
- Closure: natural cork
- Serving Temperature: 8-10 °C
- Storage Potential: 2024+
- Allergens: contains sulphites
Christian Bellei knows how to knock the socks off even Lambrusco sceptics. In his opinion, the basis of an outstanding sparkling wine begins with the manual grape harvest and a particularly gentle pressing of the grapes. The passionate oenologist shares his views with us in conversation: "Nowadays, everyone makes a sparkling wine, but for the classic method, the grapes have to be harvested and pressed in a certain way."
Christian inherited his talent for sparkling wine production from his father Giuseppe, who was one of the pioneering winemakers to use the classical bottle fermentation method for Lambrusco production. It was he who regularly took Christian to the Champagne region and thus familiarised him at a young age with the charm of the elaborate but very rewarding technique of classical bottle fermentation.
No wonder, then, that Christian's winery has never been equipped with an autoclave pressure tank. In order to express the versatility and potential of Lambrusco, he, like his father, ferments it according to the techniques of Champagne. In what is perhaps Italy's most culinary region, fascinating and lively Lambrusco interpretations are thus created in his Cantina della Volta in Bonporto, a small town in the province of Modena.
He is particularly passionate about the local pale with high acidity, red berry fruit flavours and low residual sweetness, Lambrusco di Sorbara. Together with his two friends, the lawyer Umberto L'Astorina and the marketing strategist Angela Sini, the talented winemaker has been bringing the highest quality and most complex Lambrusco di Sorbara repertoire of the entire region to the market since 2010.
The vineyards, sustainably cultivated for this purpose, run along Modena's beautiful hills, which are made up of clay, limestone and chalk soils. The noble Sobara grapes are transported from there to the Cantina della Volta's wine cellar, which is located near the Darsena - the harbour basin where ships have to make the turn ("la volta") that gives the company its name, in order to resume their journey towards Modena.
Under meticulous quality controls, each base wine is bottled after the first fermentation in sparkling wine bottles, where the second alcoholic fermentation finally takes place. Afterwards, the sparkling wines mature for five to forty-one months on their own yeasts and become fine, frothy Lambrusco di Sorbara wines that wink gleefully at sceptics in particular. Not only since tasting these refined sparkling wines, which are so indispensable for the region, should Lambrusco finally be freed from its dubious reputation, because Christian's selected Metodo Classico have absolutely nothing in common with the once sweet mass-produced sparkling wine of the 1980s. SUPERIORE.DE
Facts
- Year founded: 2010
- Owners: Christian Bellei, Angela Sini, Umberto L'Astorina
- Annual production: approx. 120,000 bottles
- Vineyard area: approx. 16 hectares
- Conventional cultivation