Vitivinicola Fangareggi, Lambrusco Puro! NV

100% Lambrusco Salamino

Emilia Romagna, Italy

Vineyards are located near Carpi, a comune in the Province of Modena, and near Correggio, a comune in the Province of Reggio Emilia, in the Emilia-Romagna region of Italy. Vines were planted from2007-2011 and are grown at an elevation of 50 meters on sandy and silty soils. Grapes are grown organically, with conversion initiated in 2021, and full certification expected in 2026. Treatments are limited to sulfur and copper, and beneficial insects are released to control pests. All pruning is done manually and vines are Espalier trained.

Whole clusters were harvested manually. Grapes underwent a soft pressing and cold maceration on skins for 48 hours. Primary fermentation occurred in stainless steel tanks with indigenous yeasts, then secondary fermentation according to the Martinotti/Charmat Method in pressurized tanks with extended lees contact. Total sulphites: 52 mg/L. VEGAN.

Deep ruby color. The nose is intense, vinous, and fruity, with prominent notes of black cherry, plum, blackberry, baking spice and a hint of violet. The palate is dry, fresh, and balanced, with black fruits, blackberry, black cherry, a touch of cola and purple flowers. Persistent foam and long lasting fine perlage with a long and clean finish. Serve chilled.

Vitivinicola Fangareggi was officially founded in 2005 by Giuseppe Fangareggi, but the tradition of growing Lambrusco grapes has been in the Fangareggi family since the 1800s. Today, Giuseppe's son, Matteo, runs the farm along with his mother, Margherita, and his uncle, Roberto. Giuseppe and Roberto mainly take care of the vineyards, Margarita takes care of reception, and Matteo takes care of everything else, including the winemaking. Their wines are produced only from the family's 24ha of vineyards spread across eight parcels in the provinces of Reggio Emilia and Modena. Grapes are pruned and harvested by hand and the vineyards are practicing organic with an advanced integrated pest management protocol, without the use of chemical herbicides or fungicides, using mechanical weeding, and organic fertilizers. In the cellar, Matteo uses only indigenous yeasts for primary fermentation to produce six types of sparkling wines, both red and white, with a focus on the production of Lambrusco. These are authentic and joyful wines, perfect with the meats and cheeses Emilia is known for.