Description
we simply used the native yeast from the vineyard and bottled the wine while it still undergoing primary fermentation in order to trap CO2 in the bottle
Fermented spontaneously in fiberglass containers and aged in 9 dames-jeannes in Fabrice’s Saint Emilion grotto
the wine undergoes malolactic fermentation and is aged in large wooden barrels until early summer
Maggie and her Husband
super fresh and bright
2023 Podere Sottoilnoce 'Saldalama' Frizzante, Emilia-Romagna, Italy Cascina Lieto we simply used the nativeApproximately 25% each Lambrusco Grasparossa, Lambrusco del Pellegrino, Lambrusco di Sorbara, and Uva Tosca, harvested between late September and mid October. Macerations average around 6 days; Pellegrino receives punchdowns rather than pumpovers. Fermented and aged in concrete and stainless. The four varieties were united for secondary fermentation in bottle, triggered with unfermented grape must under the waxing moon of February 21, 2024. Released
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