Black cherry cola, black currant, raspberry, spice, forest floor. Dry with a delicate effervescence.
Base wine spontaneously ferments and is then kept at 0 degrees until the following year when the fresh vintage is added providing more sugar for the yeast to eat. The wine is then capped to trap the bubbles.
While Lambrusco is gaining popularity these days, the dry, natural method wasn’t always so available. Lambrusco was industrialized in the 60s and became known as a sparkling sweet red. Now we return the ancestrale way where the wine is also about growing the grapes with intention. Marco Bernini, who started Il Farneto, was one of the trailblazers in resurrecting true Lambrusco in the ‘90s. Il Farneto is comprised of 30 hectares of Biodynamic farmland and 8 host vines.