2016 Cleto Chiarli - Lambrusco del Fondatore (84 pts)

- I will be honest, I am not a huge Lambrusco drinker, but this bottle said it was bottle fermented which peaked my interest. Pale ruby color, mousse faded fast. Medium+ intensity on the nose. Aromas of raspberry, strawberry, pomegranate, and violets. The wine is technically dry, but there is a little residual sugar still. Medium+ acidity which is one of the highlights, low virtually non existent tannins, medium- alcohol, and medium body. The bubbles are faint and fairly large, this is frizzante and really just provides a bit of texture. Palate is identical to the nose with the addition of orange zest on the finish which is fairly short. I would never had guess this was bottle fermented by the palate. This is simple and straight forward fun to drink and does not merit nor require the time to ponder it. It is tasty though if you need a refreshing red on a hot day. This truly reminds me of a red version of Prosecco, drink it young and drink it with anyone.

 2016 Cleto Chiarli - Lambrusco del Fondatore (84 pts)

Il Farneto is a biodiverse farm of 34 hectares, 8 of which are vineyard, located in the hills of Scandiano and Canossa, in Emilia-Romagna.

Farming is organic, biodynamic [certified] and low intervention.

Grapes are from 20 year old vines in clay and chalk soils at 300 meters in elevation.

Fermented in concrete tanks, after malolactic fermentation moved to old tonneaux for 1 year ageing, followed by 1 year ageing in concrete.

_agricola per le informazioni sulla vinificazione 🙏🏼🚀

Red-violet in colour, with aromas of black cherry, morello cherry, wildflowers, dusty earth, sun warmed brick and a trace of espresso. Blackberry, morello cherry, pomegranate, bramble, flinty minerality and black olive are flanked by firm tannins and fresh acidity.

Morello cherry, cranberry, blood orange, baking spices, white pepper and a trace of bitter almond linger between each engaging sip.

Il Farneto ‘Berzmein’ Emilia Rosso IGP 2017

 Il Farneto is a biodiverse farm of 34 hectares, 8 of which

Medici Ermete ‘I Quercioli’ Dolce Reggiano Lambrusco DOC NV

A blend of Salamino Lambrusco and Marani Lambrusco. Bright acidity maintains the fresh snap of sweet fruits [think raspberry, blackberry and cranberry]. Floral hints and fizz add to the cheerful character. Super refreshing, lovely on its own, or with a wide variety of food, from pizza to desserts.

Medici Ermete ‘I Quercioli’ Secco Reggiano Lambrusco DOC NV

A blend of Salamino Lambrusco and Marani Lambrusco from vines in clay soils. Wonderfully tart blackberry and raspberry with rose petal accents and a lively, concentrated fizziness. Dry and refreshing, fantastically easy drinking.

 Medici Ermete ‘I Quercioli’ Dolce Reggiano Lambrusco DOC NV

“Lovingly respecting nature and biological cycles”, Elisabetta Montesissa is the 3rd generation of her family to make wine in the hills of Val Chero in Emilia-Romagna.

Vineyards are farmed using biodynamic and organic methods.

Grapes are hand harvested from vines in sandy, clay soil, spontaneous fermentation with only indigenous yeasts, unfiltered.

Dark red-violet in colour with aromas of wild, brambly berries, sour cherry, white pepper and trace of funky earth.

Tart cherry, red currant, raspberry and pomegranate are glazed by fresh acidity and plush tannins.

Forest floor, almond, dried cranberry and biscotti linger on the dry finish.

Rustic, well balance and engaging; fantastic on its own or with a wide variety of dishes.

Montesissa Emilio ‘Rio Fratta’ Rosso 2016

 “Lovingly respecting nature and biological cycles”

Husband and wife team Antonella and Marco Fontana founded the Folicello estate in the early 1980’s.

With an initial goal of crafting “a wholesome glass of wine for ourselves and for some friends”, the estate has always been farmed organically.

Today their daughters Federica and Irene have joined them in producing low intervention, biodynamically farmed wines.

Ancestral method bottle refermentation [or pétillant naturel], with indigenous yeast, no added sulphur.

Garnet in colour with pink froth, with aromas of strawberry, red grape, cherry, earth, mint and wildflowers.

Morello cherry, blackberry, raspberry, musky earth, and an herbal trace are buoyed by soft, consistent fizz and complimented by fresh acidity and black tea tannins.

Tangy fruit, iron minerality and a slight bitterness linger on the dry, crisp finish. Rustic and charming, fantastic on its own or with a wide variety of dishes.

Folicello Il Rosso Lambrusco Emilia IGT 2016

 Husband and wife team Antonella and Marco Fontana founded

 for sharing bottles that blow my mind 🚀

Located in Ravenna, on the Romagnola Plain in Emilia-Romagna, headed by Massimo Randi, the estate is one of only a few to cultivate the rare, native Famoso grape. [Rambela is the ancient, local name for Famosa.] The 40 hectares of vineyards are farmed using eco-friendly and sustainable methods, very little intervention is used in the cellar.

Pale gold in colour, very aromatic with vivid aromas of bergamot, lime, orange blossom and minerals.

With flavours similar to the engaging aromas; bracing acidity underscores bright bergamot, lime, grapefruit, clean minerality and a trace of jasmine.

A streak of bitterness compliments the fruity, crisp finish.

Unique, distinctive and refreshing, well worth seeking out.

Randi 'Rambëla' Bianca Ravenna Famoso IGT 2017

 As always, ❤️ to @eabt7  for sharing bottles that blow my

Located in northwestern Emilia-Romagna, Elena Pantaleoni took over her family estate in 1993, replanting the vineyards with native varietals.

Grapes are selected from the bigger berries, younger vines [vines are 7, 15 and 40 years in age] and from the lower parts of the vineyard.

The soil is heavy clay silt. Maceration on skins in stainless steel and/or cement tanks for 20 days, spontaneous fermentation with indigenous yeasts, in stainless steel and cement tanks.

All the cherries [red, black and sour] along with pomegranate, cranberry, red currant, and a bite of crisp red apple are wrapped in spice, astringent black tea tannins and fresh acidity.

Black cherry, cranberry, tobacco, licorice and pepper spice comprise the lengthy, plush finish.

An engaging, fun play between sweet and sour fruit has this bottle emptying rather swiftly.

La Stoppa ‘Trebbiolo’ Vino Rosso 2016

 Located in northwestern Emilia-Romagna, Elena Pantaleoni

“I inherited the estate and quickly understood that the vines can and will outlive me and the fact that today I am responsible for them is random and limited in time; being a custodian to the land and preserving the environment rather than imposing myself on nature was a spontaneous choice.” -Elena Pantaleoni

Grapes are from vines with an average age of 30 years. Grapes are destemmed and macerated with the skins for about 30 days; “a cap of skins and seeds forms and is not broken but is kept moistened with the fermenting wine. Fermentation is with native yeasts only in steel tank; malolactic fermentation occurs naturally as well. The wine is aged for a year, half in stainless steel and half in used French oak, followed by two years in bottle before release” -

Copper-bronze in colour, very aromatic; with evolving layers of peach, apricot, amber resin, marigold, chamomile, ginger, white pepper, spearmint, trace of hay and wisp of campfire smoke.

Apricot, mango, pear, peach, earth, citrus blossom, orange zest clover honey fuse with Yunnan black tea tannins and fresh acidity.

Lemon, chamomile, candied ginger and smoky minerality linger between each silky sip.

Complex, engaging, with an esoteric edge.

90% Malvasia di Candia Aromatica, 10% Ortrugo & Trebbiano Toscano

La Stoppa ‘Ageno’ Bianco Emilia IGT 2013

 “I inherited the estate and quickly understood that the

Captivating aromas of smoked sea salt, legumes, cherry and B.T. Express funk. Light frizzante bubbles spiral around tart, tart, tart cherry, wild strawberry and cranberry. Saline minerality, bitter almond and a wisp of smoke linger between each delectable sip. Engaging, fascinating and super refreshing, a bottle you won’t soon forget.

_ 🍷 Montesissa Emilio ‘Rosissima’ Frizzante Rosé 2016

 Captivating aromas of smoked sea salt, legumes, cherry and

Always one of my faves, slightly different grape percentage and lower alcohol with the 2018.

Elena Pantaleoni took over her family estate in 1993, replanting the vineyards with native varietals.

Along with natural winemaker Giulio Armani, Elena farms the 32 hectares of vines organically, sustainably and with minimal intervention.

Grapes are from younger vines 5-20 years in age on gentle slopes with heavy clay/silt soil.

Maceration on skins in stainless steel tanks for 20 days, spontaneous fermentation with indigenous yeasts, aged in stainless steel tanks.

Transparent garnet in colour, with aromas of black cherry, sour cherry, strawberry, bramble, violet, earth and a trace of sweet balsamic.

All the cherries [red,black,sour], blueberry, red currant, rose petal, black pepper and earth are glide across a framework of tangy acidity and black tea tannins.

Summer woods, black currant and balsamic linger on the plush finish. Silky and lush, a striking synthesis of ripe fruit and savoury elements.

La Stoppa ‘Trebbiolo’ Vino Rosso 2018

 Always one of my faves, slightly different grape percentage

Elena Pantaleoni took over her family estate in 1993, replanting the vineyards with native varietals such as Barbera, Malvasia Candia, Ortrugo and Bonarda. The 50 hectare property is located in northwestern Emilia-Romagna and has a winemaking history dating back to the late 19th century.

Maceration on skins in stainless steel and/or cement tanks for 20 days, spontaneous fermentation with indigenous yeasts, in stainless steel and cement tanks. Unsulphured.

The name "Trebbiolo" is derived from the name of nearby river and valley Trebbia.

Dark garnet in colour, with aromas of baked cherry, raisin, black pepper, carnation, forest floor and a trace of lavender.

Layers of blackberry, cherry, cranberry, red currant, blueberry, grilled herbs drape over a frame of fresh acidity and silky tannins. Black cherry, a shake of black pepper along with a hint of eucalyptus linger on lengthy, plush finish.

La Stoppa ‘Trebbiolo’ Vino Rosso 2017

 Elena Pantaleoni took over her family estate in 1993

It’s going to be an intriguing evening when  you’re handed a blindfold at a wine tasting

A multi sensory tasting with engaging wines from

 It’s going to be an intriguing evening when  you’re handed

Traditional method Pignoletto....yes please ✨

Located in the hills outside of Bologna, Susanna Diamanti focuses on crafting sparkling wines from native grapes.

Certified organic, with minimal intervention in the vineyards and cellar. Spontaneous fermentation with native yeasts, aged on the lees in the bottle for 9 months. Unfined, unfiltered, no added SO2.

Gold in colour, with aromas of apple, hay, citrus zest, wildflowers, clover honey and brioche.

Apple, pear, lemon, trace of clove, orange zest and buttery toast are buoyed by fine, consistent fizz.

Tangy acidity fuses with lemon, grapefruit, saline minerality and honey on the sprightly finish.

100% Pignoletto [Grechetto di Todi, Grechetto Gentile]

Oro di Diamanti ‘Gaudium’ Pignoletto dell’Emilia IGT 2016

 Traditional method Pignoletto....yes please ✨ Located in

Blueberry, blackberry and black cherry fuse with almond and mocha, framed by refreshing acidity and light tannins.

A streak of minerality shines on the dry finish.

Ca’ Montanari ‘Opera 02’ Lambrusco di Modena DOP NV

 Blueberry, blackberry and black cherry fuse with almond and

Enea Burani, one of the founders who leads the cooperative is renowned for his work with biodynamics in the region, along with his humanitarian accomplishments.

Aromas of orange blossom, apple and a hint of buttery brioche. Lively and fresh, with red apple, toast, and peppy bubbles. Honey and a squeeze of lemon on the dry, fruity finish. Crisp and easy drinking, yet with a creamy undercurrent, this is fantastic on its own or with unique flavours.

La Collina ‘Lunaris Secco’ Malvasia dell’Emilia IGT 2016

 Enea Burani, one of the founders who leads the cooperative

Such a classic pairing, especially with one of my fave Lambrusco

Creamy, savory, nutty and slightly sweet, Grana Padana perfectly accents tangy fruit and the play between acidity and sweetness in fizzy Lambrusco. ‘Concerto’ is the first single vineyard, vintage Lambrusco produced.

Grapes are from the prestigious Tenuta La Rampata vineyard.

Close to the river, the clay soil has many little stones.

The juice is kept in contact with the skins for a full 6 days.

Fresh and tangy red currant, pomegranate, strawberry, raspberry and cherry are framed by dry, black tea tannins, bright acidity, elegant bubbles and clean minerality.

Medici Ermete ‘Concerto’ Reggiano Lambrusco DOC 2017

 Such a classic pairing, especially with one of my fave

Massimiliano Croci heads the 10 hectare estate that was founded in 1935 by his grandfather in the Piacenza hills of Emilia Romagna.

He passionately continues the family’s tradition of making expressive, unique wines using natural, organic and biodynamic methods.

Grapes are from vines in sandy limestone soils rich in fossilized seashell material and red clay, fermented in one vats with natural yeasts, 8 months in foudres with two rackings before being bottled to finish fermentation. It spends a minimum of 10 months in the bottle and is not disgorged or filtered before release.

Dark garnet in colour with pink frothy bubbles, with aromas of spice, leather, black cherry and violet.

Tart cherry, red currant pomegranate and strawberry are wrapped in frothy fizz and woolly tannins.

Fresh acidity accents soft spice and a trace of smoky herbs.

Black cherry, plum and a wisp of dark chocolate linger on the dry finish.

Fresh, fizzy, juicy, tart, refreshing, engaging…. absolutely fantastic!

Croci Frizzante Rosso Gutturnio DOC 2014

 Massimiliano Croci heads the 10 hectare estate that was

Founded by Marco Bertoni in the 1990’s, the estate is farmed using organic, biodynamic [certified] and low intervention methods.

Spontaneous fermentation with native yeasts begins in concrete, followed by fermentation in the bottle [Méthode Ancestrale, or Pétillant Naturel]. _

Ruby red in colour with delicate aromas of cherry, carnation, a trace of licorice and Rose Royce funk.

Cherry, morello cherry and flinty minerality are buoyed by tight fizz, fresh acidity and green tea tannins.

Tangy fruit compliments the savoury finish. Crisp, refreshing and friendly.

_di_vino for 🍇confirmation 🙏🏼 100% Lambrusco Grasparossa

Il Farneto Rio Rocca ‘Frisant’ Rosso 2018

Biodiversity, microclimate, biodynamics, high hills, Emilia Romagna = Il Farneto

Vines are in clay soil, cold maceration on the bunch, spontaneous fermentation with native yeasts in concrete tanks, second fermentation in the bottle in Spring started with juice of the same harvest, unfined, unfiltered.

Hazy gold in colour, with aromas of apple, hibiscus tea, lemon, hay, wildflowers.

Lemon, apple, grapefruit, white flowers and tangy acidity are buoyed by abundant, consistent fizz.

Orange zest lingers on the crisp, mineral driven finish.

Il Farneto ‘Frisant’ Emilia Bianco IGP 2019

 Biodiversity, microclimate, biodynamics, high hills, Emilia

I was delighted to participate in the Lambrusco D.O.C. & Sangiovese D.O.C., The Cultural Heritage of the Territory master class. Part of the Simply Italian Great Wines U.S. Tour 2018, organized by IEEM USA, the class highlighted the expressive wines and area.

Cleto Chiarli ‘PremiumVecchia Modena’ Lambrusco di Sorbara DOP NV

Strawberry, citrus, cherry wrapped in racy acidity, tart fruit on the crisp finish. Refreshing and bright, a perfect pairing with fatty foods such as salumi and soft cheeses.

For.Mo.Sa Lambrusco Grasparossa di Castelvetro DOP NV

Ripe black currant, blackberry and cherry are accented by lively acidity and light tannins.

Wild berry fruit lingers on the lengthy, dry finish.

Lovely on its own or with a wide variety of dishes.

 I was delighted to participate in the Lambrusco D.O.C. &

Crostini topped with fresh goat-milk whipped ricotta and preserved chilies, along with grilled romanesco with hazelnuts, grapes, rosemary and chili peppers.

Croci ‘Campedello’ Frizzante Colli Piacentini DOC 2015

Deep gold in colour with aromas of lemon, honey, grilled herbs, smoky earth and a trace of bitter nuts. Light fizzy bubbles meander thru fresh lemon tart and Mediterranean herbs. Citrus and smoky minerals linger on the zippy finish. Lovely on its own, or with a wide variety of dishes, especially spicy ones.

Mostly Malvasia di Candia, with Trebbiano, Ortrugo, Sauvignon & Marsanne

 Crostini topped with fresh goat-milk whipped ricotta and

Elisabetta Montesissa is the 3rd generation of her family to make wine in the hills of Val Chero in Emilia-Romagna. Three of the estate’s ten hectares of vineyards, the majority of the land is left wild in order to protect biodiversity. Passionate and creative, Elisabetta’s wines [from indigenous grapes] are known for their expressive, unconventional character.

Bright ruby red in colour with aromas of cherry, raspberry, red apple, candied rose petal and rain-washed minerals.

Super tart cherry, cranberry, red currant, pomegranate, raspberry and candied apple are wrapped in tart citrus acidity, buoyed by small, consistent bubbles.

A squeeze of lemon on the snappy, fruity finish. Fresh, tart and fun.

Montesissa Emilio ‘Rosissima’ Frizzante Rosé 2017

 Elisabetta Montesissa is the 3rd generation of her family

Massimiliano Croci passionately continues his grandfather’s tradition of making expressive, traditional wines that are refermented in the bottle [metodo ancestrale or pét-nat], using natural, organic and biodynamic methods.

Vineyards are on the steep hillsides about 250-300 meters in elevation, with sand, limestone soil rich with fossils and seashells. “The fruit is destemmed and left to ferment spontaneously in vat, with about 2 weeks of maceration with the skins before pressing. The wine rests in concrete vat through the winter, undergoing partial malolactic fermentation, and is bottled generally in March with about 15 grams/liter of sugar and a tiny dose of sulfur. Re-fermentation begins as the spring air warms the cellar; the wine is held in bottle for a minimum of 10 months”. Unfiltered, not disgorged.

Foggy orange-gold in colour, with aromas of red apple, chestnut honey, hay and wildflowers. Lemon, pear, yellow apple, mango, wildflowers and flinty minerality are framed by consistent, tight fizz.

Citrus acidity and green tea tannins accent pineapple, pink grapefruit and nuttiness on the fizzy finish.

60% Malvasia di Candia Aromatica/20% Trebbiano/15% Ortrugo/3% Sauvignon/2% Marsanne

Croci Ermano ‘Campedello’ Colli Piacentini DOC 2018

 Massimiliano Croci passionately continues his grandfather’s

Marco Bertoni farms with organic, biodynamic [certified] and low intervention methods.

His biodiverse farm of 34 hectares, 8 of which are vineyards, is in the hills of Scandiano and Canossa, in Emilia-Romagna.

Garnet in colour with aromas of wild berries, bramble and Brothers Johnson funk.

Cherry, raspberry, strawberry, plum, earth, spice along with a meaty vein are underscored by grippy tannins and fresh acidity.

Eucalyptus and black currant linger on the spicy finish.

Blend of “Malbo Gentile, Lambrusco, and Marzemino”

Il Farneto ‘Giandòn’ Vino Rosso 2019

 Marco Bertoni farms with organic, biodynamic [certified]

Bright acidity maintains the fresh snap of sweet fruits [think raspberry, blackberry and cranberry]. Floral hints and fizz add to the cheerful character. Super refreshing, lovely on its own, or with a wide variety of food.

Blend of Salamino Lambrusco and Marani Lambrusco