Wines

Illusione – Emilia Bianco IGP Spumante

Grapes: Trebbiano Modenese 60 years old
Soil: Medium with prevalence of clay
Harvest period: mid september
Vinification: grapes are picked up and the entire cluster is directly pressed. About 10% of the must is collected and kept frozen. The other 90% is fermented with indigenous yeast (18-20 °C). No sulphites nor clarification or filtration are used. In spring the juice is added and the mass is bottled to become Spumante. Second fermentation takes place in the bottle. The wine is sold not degorged.

Orsù – Emilia Bianco IGP

Grapes: Moscato and Trebbiano di Spagna 40-60 years old
Soil: Medium with prevalence of clay
Harvest period: end of semptember
Vinification: Grapes of Moscato are picked up and only destemmed. Grapes of Trebbiano di Spagna are harvested and directly pressed and added to the skin of Moscato. Fermentation takes place with indigenous yeast. After 6 months of skin contact the wine is bottles. No sulphites nor clarification or filtration are used.

Visio – Emilia Rosato IGP Spumante

Grapes: Trebbiano Modenese, Lambrusco di Sorbara 60 years old
Soil: Medium with prevalence of clay
Harvest period: mid September
Vinification: grapes are picked up together (both white and red) and the entire cluster is directly pressed. About 10% of the must is collected and kept frozen. The other 90% is fermented with indigenous yeast (18-20 °C). No sulphites nor clarification or filtration are used. In spring the juice is added and the mass is bottled to become Spumante.

Chi Mera Emilia Bianco IGP Frizzante

Grapes: Pignoletto and Montuni 40 years old
Soil: Medium with prevalence of clay
Harvest period: early september
Vinification: grapes come from an old vineyard where vines are mixed between the rows.
Grapes are picked up and the entire cluster is directly pressed. About 5% of the must is collected and kept frozen. The other 95% is fermented with indigenous yeast (18-20 °C). No sulphites nor clarification or filtration are used. In spring the juice is added (5%) and the mass is bottled to become Frizzante. Second fermentation takes place in the bottle. The wine is sold not degorged.

Lambroosklyn – Emilia Lambrusco Rosso IGP Frizzante

Grapes: Lambrusco Grasparossa 60 years old
Soil: Medium with prevalence of clay
Harvest period: early october
Vinification: Grapes are picked up and only destemmed. 3 days of skin contact fermentation with indigenous yeast and without temperature control. After these few days the wine is racked and the fermentation finish at 18-20 °C. No sulphites nor clarification or filtration are used. In spring the juice is added (5%) and the mass is bottled to become Frizzante. Second fermentation takes place in the bottle. The wine is sold not degorged.