2023 Podere Sottoilnoce 'Saldalama' Frizzante, Emilia-Romagna, Italy les Carmels Santenay Premier Cru

Santenay Premier Cru

The wine was fermented whole cluster with native yeast in an open-top tank using punchdowns

A journey into being one’s true self

Limestone gravel soils

It is a big vineyard with 350 acres planted

2023 Podere Sottoilnoce 'Saldalama' Frizzante, Emilia-Romagna, Italy les Carmels Santenay Premier CruApproximately 25% each Lambrusco Grasparossa, Lambrusco del Pellegrino, Lambrusco di Sorbara, and Uva Tosca, harvested between late September and mid October. Macerations average around 6 days; Pellegrino receives punchdowns rather than pumpovers. Fermented and aged in concrete and stainless. The four varieties were united for secondary fermentation in bottle, triggered with unfermented grape must under the waxing moon of February 21, 2024. Released