Malvasia, Pignoletto and Trebbiano (both Trebbiano Modenese and Toscano). Spontaneous fermentation. Metodo Ancestrale sparkling wine. Disgorged after 12 months on lees. Minimal added sulfur as necessary. (Total under 30ml/L).

Malvasia, Pignoletto and Trebbiano (both Trebbiano Modenese and Toscano). Spontaneous fermentation. Metodo Ancestrale sparkling wine. Aged on less for 12 months. No disgorgement. Minimal added sulfur as necessary. (Total under 30ml/L)

The Morastello sparkling red wine gets its name from the local dialect for the Ciliegiolo grape. Here the locals call Ciliegiolo "Morastello", a bit of a nod to the blackberry and dark cherry tones that the grape/wine has. The Morastello cuvee is a blend of roughly 80% Ciliegiolo with Negretta, Uva Tosca, various Lambrusco varieties and some Barbera. The wine undergoes its secondary fermentation in bottle and it is not disgorged, yielding a lovely, high toned mountain Lambrusco unlike any you'll find in other parts of Emilia-Romagna.