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"Bi Fri" Bianco Frizzante
Sauvignon Blanc and Trebbiano direct press. Natural primary fermentation in stainless steel. Secondary fermentation in bottle with must from original harvest. Minimal added sulfur and no filtering or fining.
"Cichin" Rosato Frizzante
100% Lambrusco Benetti (Cichin D’Benati). Natural fermentation in stainless steel. Secondary ferrmentation in bottle with must from original harvest. Minimal sulfur added and no filtering or fining.
"Falistra" Lambrusco di Sorbara
100% Lambrusco di Sorbara. Natural fermentation in stainless steel. Secondary ferrmentation in bottle with must from original harvest. Minimal sulfur added and no filtering or fining.
"Albone" Lambrusco di Modena
100% Lambrusco Salamino. Natural fermentation in stainless steel tanks. Carbonation using modified charmat method. Minimal sulfur additions and no filtering or fining.
"Malbo" Rosso
100% Malbo Gentile (a rare native red variety known for it's snappy acidity, punchy tannin's, dark color and rustic edge), spontaneous fermentation with 4 to 6 days of skin maceration. Aged in vintage 1940's cement tanks called "carati". Minimal added sulfur and no filtering or fining.
3UEI Frizzante
Pronounced “3-way”. Collaboration with Fausto Cellario and Caneva di Nani!
Sorbara from Saliceto, Glera from Caneva, and Nascetta/Moscato from Cellario. Spontaneous fermentation. Re-fermentation in bottle. No filtering or fining.