Products

Products

Healthy and quality wines that, in addition to gratifying the nose and palate, give a sense of well-being that is typical of natural products.

The organic cultivation of ancient vines with manual harvesting and natural vinification with very few sulfites are the company’s standards. The rereading of the ancient Modena and Reggio Emilia oenology – Francesco Aggazzotti and Raffaele Bertani – is the source of inspiration and the enhancement of the territory is the goal.

Stiolorosso and Resmaior, produced with historic grapes, technology of the past and fermentation in the bottle, represent the excellence of natural wine and are a good summary of the company philosophy.

Lambrusco Casalpriore

 

Lambrusco Casalpriore, Charmant method, is produced with grapes of the Lambruschi of Sorbara, Oliva, Salamino and with dell’Ancellotta, cultivated with the organic method in the ancient farm of Stiolo voted for centuries to viticulture. The good grapes harvested by hand and the organic vinification with very low content of sulphites make this wine particularly pleasant and healthy. An abundant purple froth, a pleasant fragrance of flowers, conferred by the combination of Lambrusco di Sorbara and Oliva, combined with a sapidity and freshness of palate are the distinguishing marks of the quality of this Lambrusco.
The sensation of wellness after a good drink is the guarantee certificate of the product.

Classification: Lambrusco dell’Emilia PGI
Type: ICEA certified Organic Sparkling Wine
Cultivation: according to the rules of Organic Agriculture
Vines: Lambrusco di Sorbara, Salamino, Oliva with Ancellotta grapes
Breeding system: Pergola (1960) and GDC
Collection: manual
Vinification: biological regime with low sulfite content (SO2 for 25 mg / l).
Soft pressing, short maceration on the skins and completion of fermentation
a controlled temperature. Aging in the tank.
Take of foam: in an autoclave with sweet must of Ancellotta and Lambrusco Oliva,
Charmant-Martinotti method.
Sensory analysis: “… the nose brings back pleasant floral notes of violet,
cyclamen, rose and magnolia and then leave room for a fresh fruity
reminiscent of cranberry juice, sour cherry, raspberry and pomegranate sprinkles.
“[Lavinium, November 2015]
Serving temperature: 12-14 ° C.

Stiolorosso

 

Lambrusco Stiolorosso is produced with Lambrusco grapes from Sorbara, Lambrusco Oliva and Ancellotta grapes. It is obtained by fermentation in bottle with a natural technology of yesteryear. The organic grapes are then crushed by hand with wooden shovel, the must decanted and fermented on its own yeasts is decanted three times and finally bottled in the waxing moon of March-April. The fermentation with sweet must and own yeasts and the aging in bottle take place in the quiet of the ancient seventeenth-century farmhouse of Stiolo.
No filtration and no oenological additives except for a little sulfur dioxide (total SO2 25 mg / l).

Classification: Lambrusco dell’Emilia PGI
Type: Organic sparkling wine fermented in the bottle. ICEA certificate.
Cultivation: According to the rules of Organic Agriculture.
Vines: Lambrusco di Sorbara, Lambrusco Oliva, Ancellotta grapes.
Breeding system: Pergola (Ancellotta 1960) and GDC (Lambrusco).
Harvesting of grapes: Manual in boxes.
Vinification: Organic certification with low sulphite content (SO2 total 25mg / l).
Pressing and long maceration with manual punching with wooden blade.
Fermentation with peels on its own yeasts. Three decantings and no filtration.
Second fermentation: In bottle with sweet must of grapes Ancellotta and Lambrusco Oliva.
Bottling period: the waxing moon of March.
Sensory analysis: Brilliant purple color with abundant red foam.
On the nose a large and complex bouquet of flowers (pink, purple). Thin and harmonious bubble.
Fruity and juicy palate with hints of black cherry and berries.
Final dry, fresh and with a good persistence
Serving temperature: 16-18 ° C

Resmaior

 

Lambrusco Resmaior is produced with three clones of Lambrusco di Sorbara present in the historic farm of Stiolo. It is a bottle-fermented vinified according to the enological tradition of the territory, that is the indications of the illuminated agronomist Francesco Agazzotti (Modena, 1811-1890). The grapes are pressed and the must is left to macerate on the skins for three days, then fermented on its own yeasts and it is finally racked off. It then proceeds to a long refinement in the tank and to the appropriate pouring. The wine is bottled at the waxing moon with sweet must and, only on its own yeasts, carries out the foaming in the quiet cellar of the farmhouse. 
No oenological additives are added, except for a little sulfur dioxide (total SO2 25 mg / l).

Classification: Lambrusco dell’Emilia PGI
Type: Organic sparkling wine fermented in the bottle. ICEA certificate.
Cultivation: According to the rules of Organic Agriculture.
Vines: Lambrusco di Sorbara (three clones).
Breeding system: GDC.
Harvesting of grapes: Manual in boxes.
Vinification: According to the rules of the organic certification with very few sulphites (SO2 total 25mg/l).
Second fermentation: In bottle with sweet must and its own yeasts.
Bottling period: the waxing moon of March.
Sensory analysis: Beautiful bright pink color, without orange nuances, abundant and persistent foam. The nose has decided floral notes (rose, violet) typical of the vine. On the palate a hint of wild berries with balanced acidity. The wine descends into the stomach, caressing it, with an excellent sense of well-being. Just as the great Francesco Agazzotti writes: “beyond the liking to the palate, it is especially comfortable to the stomach and those who are accustomed to it find no equal” (Modena, 1867).
Serving temperature: 14-16° C